Tuesday, April 5, 2011

Potato, Chicken and Leek Soup

The traditional Belgian name of this soup is Waterzooi de Poulet, but since I'm not Begian, nor do I speak it, I call it Potato, Chicken and Leek Soup. LOL Even though it has potatoes in it, it is really light. The kids like it too!

Potato, Chicken and Leek Soup

2 leeks

2 tbsp butter

2 carrots, minced or diced

2 potatoes, peeled and diced

salt and pepper to taste

1 bay leaf

parsley, chopped

6 cups chicken stock or broth

4 boneless, skinless chicken breasts, chopped into small pieces

1 cup heavy cream

1 large egg yolk

Cut leeks lengthwise and slice into 1/2 inch pieces. Separate and rinse several times in a colander under cold water to remove all of the sand and grit. Dry leeks with paper towels.

In a deep pot over medium heat, melt butter and saute the carrots, potatoes and leeks about 5 minutes. Season with salt and pepper. Add bay leaf and half a handful of parsley. Add stock, cover and bring to a boil. Add chicken, cover and reduce heat to low. Poach chicken for 10 minutes. Whisk cream and egg together. Whisk in a ladle of broth to tempet the mixture, then pour it into the soup. Adjust seasonings. Ladle into bowls and sprinkle more parsley on top. Serve with warm, crusty bread for dipping.

1 comment:

  1. When are you going to write your own cookbook?!!



Blog Widget by LinkWithin