winter warming soup

Jun
2010
13

posted by Lily on cooking

4 comments

wet

Today has been yet another cold, grey and drizzly day and early morning mass left me chiled to the bone.  Yet now, as the night and cold deepen, our bellies are deliciously warm with the best winter soup I have ever made.

So, whilst the quantities are still fresh in my mind, I thought I’d better write it down so I can come back and make it again and maybe you would like to try it too!

saucepan

Ingredients

1 leek, washed and finely sliced

2 dutch cream pot potatoes, diced small

2 corn cobs, kernels sliced off

1 free range chicken breast, diced small

salt and pepper to season

1 teaspoon of dry tarragon

1 bay leaf

1 litre of chicken stock

Method

Saute the leeks VERY GENTLY (it’s so important to put the stove down as low as it can go to saute the leeks ’cause if they brown, they are tough, bitter and spoil the colour of the broth) until soft.  Add the diced potato, salt and pepper, and tarragon. Stir.  Add the chicken breast and increase the heat to medium.  Cook, stirring occasionally, until the chicken is white.  Add the stock, corn kernels and bay leaf.  Simmer half and hour – potato should be soft when the soup is ready.  Remove bay leaf and serve steaming hot.  I use smallish deep bowls which keeps the soup hot for longer – those lovely old fashioned soup plates – you know the ones I mean, they are like a dinner plate, with just an inch depression for the soup – they cool the soup in moments – posh but impractical when you are wanting to stay warm.  Must be our peasant ancestry!

I hope you like it :-)  … we do!

4 comments

  1. Penny from UK
  2. Michele

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