Hello internet world,
It's been a hot minute and I feel like I am finally coming up for air after being under the surface for so long. Oddly, my schedule and life has never been more "busy”. I’m learning to accept these things, because my kids are only getting bigger and their lives more full, so I guess that means mine is too.
We Are just coming off a very mild case of Covid 19, we quarantined and have been making the most of the five of us packed into our little home for isolation once again. Each time I get some sort of sickness, I crave soups, and broth. Sometimes I even sip on them from morning until dinner, within a few days they've done their magic and I start to feel better. Another one of my go- to sickness tricks is licorice tea mixed with chamomile, and lots and lots of baths with tons of oils.
This Leek soup is one of those great base soups, you simply can play around with it any way you desire. If you omit the beans, you can also add potatoes, or pasta, or meatballs instead of the chicken. Just be sure if you add any starches to cook on the side, and only add to your individual bowls, not the entire batch of soup. If you do you may end up with a big pot of mushy soup, or less broth as the starch will soak it all up. If you want to make this vegetarian or vegan, simply don't add the chicken, and use veggie broth instead. You could even add in a mushroom for a hearty flavor. There are no limits here. Let me know if you make. :) I hope this soup fills your belly and warms your soul.
Below is the recipe..
Happy cooking. enjoy.
Nicole x
"Chicken, leek, and white bean soup"
Makes 1 Batch of Soup. serves 6-8
TIP : READ this recipe through before cooking
Ingredients:
- 2 medium onions julienned
- About 2 lbs or two large leeks cleaned, roughly chopped, stems and all
- 2 celery roughly chopped
- 2 carrots roughly chopped
- 3 cloves garlic left whole, peeled
- ½ thumb fresh ground ginger
- 2 chicken breast skin off chopped into about ¼ cubed chunks
- 2 cups dry white wine
- 2 (16 oz )boxes of chicken stock, bone broth or even homemade chicken stock
- 1 tin of your fav white beans rinsed ( I like cannellini or great northern beans)
- EVOO as needed
- few pats of Grass-fed salted butter as needed
- salt and pepper to taste
- crushed red pepper as needed
- 1 dried bay leaf
- 1 bunch parsley, for serving ( chop as much as desired and sprinkle in at the end or in your own bowl)
Directions:
- Put a large dutch oven, or heavy bottom stock pot on medium high heat. Add some EVOO + a good pat of butter, when it sizzles add the garlic cloves, Sautè until fragrant, then the veg, season with salt and pepper. Cook until the veg is clear and soft. TASTE, TASTE and TASTE. (this is to tell if you need to add more salt and pepper) I like to add a good pinch of crushed red pepper at this point , and the ginger, if I want it more spicy, omit if you don't want spicy.
- Add in the chicken, a splash of white wine, cook until the chicken is a bit golden. Turn up your heat to high, toss in your beans, the rest of the wine, chicken stock and bring to a soft boil. Add bay leaf, and lower the heat, put a lid on slightly askew and let simmer for 45min to an hour. I usually clean up my very messy kitchen from all the cooking. Enjoy as is, add a bit more salt and pepper as needed. Serve with fresh chopped parsley, crusty bread, and a salad.
Let me know if you make this, look forward to hearing from you. x
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