Slow-simmered Leek and Chicken Soup Recipe
During these winter days, especially when we’re in our country place outside of Paris, I find something so marvelous and cozy about putting on a big pot of soup in the late afternoon, letting the flavors meld and perfume the house, starting some soft music, setting a lovely table, then choosing a wine from our little cellar (this time we drank a Morgon, one of the Beaujolais crus). ????????
???????? WEEKEND SLOW-SIMMERED LEEK AND CHICKEN SOUP
???????? SOUPE AUX POIREAUX ET AU POULET
Serves 4
INGREDIENTS
- 1/2 Rotisserie Chicken, skin off (cook’s treat!), meat pulled off the bone
- 2 Leeks, greens and whites, well-rinsed and chopped lengthwise, then sliced into half rounds
- 1 Shallot, peeled and chopped
- 2 Carrots, chopped into chunks
- 3 Potatoes (I like smaller, starchy varieties), medium, chopped into chunks
- 5 cups Chicken or Vegetable Stock
- 1 teaspoon Turmeric
- 1 large handful of Parsley, pulled off stems but not chopped
- 1 lemon
- Salt and pepper to taste
- Extra-virgin Olive Oil
PREPARATION
1. Heat a heavy-bottomed pot or Dutch Oven to medium-high, and add the olive oil to coat. Add the leeks and shallots and stir until the leeks are bright green (approx 3-5 mins).
2. Add the carrots and let cook for 2-3 minutes.
3. Add the stock and cover. Bring to a boil then reduce the heat to a simmer. Add the turmeric, pepper, and the chicken pieces, then cover again and let simmer for 40-45 minutes, or till the liquid has reduced by about 1/4.
4. Add the potatoes and parsley, and squeeze the juice of half the lemon into the pot. Check for seasoning and add more salt and pepper to taste. Stir and cover. Cook for 15-20 minutes or until the potatoes are tender but not falling apart.
5. Plate your soup into wide shallow bowls and add a squeeze of fresh lemon before serving. Don’t forget the crusty bread! Bon appétit !
#chickensoup #wintermeals #weekendcooking #cozy #mylifeinfrance #simplehomecooking #frenchcooking #winterfood #leeks #recipe