January 25, 2013

Friday Foodie: Leek Soup

This is one of my favorite winter soups. It's based on a Rachael Ray recipe that I saw her prepare on TV once. It looked delicious, so I took notes. Here's my version

1 leek
2 carrots
3 potatoes
6 cups of chicken broth
1 cup heavy cream
1 egg yolk

Start by chopping and rinsing one leek

In a large pot drop in 2 tablespoons of butter. Then add chopped leek. 
Peel and chop 2 carrots and add them to the pot. 

Peel and chop three medium potatoes and add them to the pot

Season all of the vegetables with salt and pepper. Add 6 cups of chicken broth. Season with parsley, rosemary, thyme, and a bay leaf. Bring to a boil. 

Now here is where the original recipe calls for you to add 4 chicken breasts and poach them in the boiling liquid. I prefer to use pieces from a whole chicken that I have cooked previously, which is what I did here. (You could also use a rotisserie chicken from the store). 

Whisk together 1 cup heavy cream and 1 egg yolk. Ladle some cooking broth into the cream and egg mixture to temper it. Then add it to the pot and stir for 2-3 minutes to thicken. 

Serve in a bowl with bread

One of my favorite meals on a cold night! Enjoy!

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