soup - leek, chicken
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives other works.
Leek and Chicken Soup
A
simple soup and quick to make too if you have the chicken stock on hand!
This delicious and very flavourful soup is perfect as a light starter when the
courses following are a little rich or heavier.
about 4 generous servings
All you need is:
the white and a little of the tender green of 2 leeks (or 1 very large one)
1-1/2 litre strong chicken stock*
1/4 t. dried thyme or 1 sm. sprig fresh
1 bay leaf
a little white pepper (+-1/8 t.)
optional - a little cooked chicken or turkey meat as garnish
Wash the leek well to insure all sand is removed. Cut into 3 cm. pieces. Add with the rest of the ingredients and cook until the leek is tender about 15-20 minutes. If using, drop in the chicken pieces and allow to heat through before serving.
Note: the vegetarian version of this is to replace the chicken stock with
a good vegetable stock.
*If
you don't have chicken stock make a stock using one of my Chicken Soup recipes,
omitting of course noodles or rice listed in the ingredients. The end
result of this soup is always dependent on the quality of the stock, whether it
is strong or weak and how much leek is used.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2005 Patricia Conant