Friday, March 27, 2009

Cream of Chicken with Leeks

I have been playing with my kids this week instead of being crafty so I haven't actually completed anything new. I did however create a lovely soup recipe and I'll post that. You'll have to forgive me for once again not having pictures a la Pioneer Woman. Just trust me, it's worth it. And since it only takes 30 minutes to cook, you could say it's more than worth it.

Cream of Chicken Soup with Leeks

1/2 T olive oil
2 leeks, chopped
1 t salt
2 t minced garlic
2 celery stalks chopped
5 c chicken stock
1 1/2 c cooked chicken
3 carrots, sliced
3/4 c heavy cream
1 t chopped lemon thyme

heat the oil in a heavy bottom 4 quart pan. Add the salt, celery and leeks, cook over medium heat until tender and transparent. You want to sweat the aromatics, not saute them. Stir often and turn down the heat if they get a little color. Add the garlic and cook for 30 seconds or so to release flavor. Dump in the cooked chicken, chicken stock and carrots. heat to simmer and cook until the carrots are tender. Gently stir in the heavy cream, then add the thyme. Salt and pepper to taste. heat through, but do not let boil. Serve.

This soup is really heavenly. It has a distinctive flavor and is very different from your average chicken soup. It is very thin however. If you like your cream soups to be thicker, add 1/3 c flour with the garlic and cook for a couple of minutes before adding the stock to reduce the raw flavor in the flour.

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