FoodBanter.com - View Single Post

Ward Abbott

On Mon, 27 Aug 2007 23:46:50 +0000 (UTC),
(Steve Pope) wrote:

>I simmer leeks in water to which small amounts of vegetable broth,

This is outstanding!

@@@@@ Now You're Cooking! Export Format

Chicken Soup W/ Apples And Leeks

fruits, poultry, soups, vegetables

1 chicken, quartered
1 salt & pepper, to taste
2 tb butter
3 leeks, w/ 1 green, sliced
2 granny smith apples, peeled
1 cup apple juice
1/2 cup vinegar
3 cup chicken stock
3 tb calvados
1/2 cup heavy cream

Season the chicken with salt and pepper. Melt the butter over medium
heat in a saute pan just large enough to hold the chicken. Add the
chicken, skin side down, and cook for about eight minutes over medium
heat. If the butter in the pan starts to brown, lower the heat
slightly. Turn the chicken and light saute in the same way for five
minutes more.

Remove the chicken from the pan and place it in a bowl. If the
butter in the saute pan has burned, pour it out and replace it with
two tablespoons fresh butter. Add the leeks and cook them for 10
minutes over medium heat. Stir the leeks every couple of minutes.
They should be soft but not brown.

Put the chicken back in the pan with the leeks. Add the apples, apple
juice, vinegar and broth. Bring the liquids to a slow simmer and
with a ladle skim off any fat or froth that floats to the top. Cover
the pot and simmer the chicken very gently for 10 to 15 minutes,
until it is completely cooked.

Remove the chicken and let it cool. Remove and discard the skin and
pull the meat away from the bones. Cut the meat into half inch
chunks.

Use a ladle to skim off any fat that has formed on the surface of the
liquid in a saute pan. Add the Calvados and the heavy cream. Bring
to a simmer and season to taste with salt and pepper. Heat the
chunks of chicken in the soup for two minutes and serve immediately
in hot bowls.

Suggestions and variations: Try adding a cup of sliced mushrooms
along with the apples. The mushroom flavor goes well with the other
ingredients, and the mushrooms make the soup more substantial. This
soup is also delicious with curry, which can be added by gently
cooking a tb of curry powder in a tb of butter and
stirring it into the soup shortly before serving.

Yield: 6 servings

** Exported from Now You're Cooking! v5.82 **

The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!