Our family has been enjoying chicken on the barbecue, and as per usual, I keep my crock pot on the counter (Except that I loaned it to Lee, for her party full of pulled pork - hmm need to get that back) so last week I had to use stovetop and pot for the chicken bones to make stock...
3 Leeks cleaned and chopped
( I found that you have to pull the leek apart to find the bits of dirt still from the garden)
10 potatos chunked
(this week we have fingerling potatoes - I would use my whole full share amount)
Fresh garlic
Olive Oil
Carrots, (Maybe 5 tiny ones)
6 cups of chicken stock
- Place the leeks and garlic with olive oil over medium heat (Olive oil should never be cooked on high heat - as it destabilizes the properties) and saute gently until the leeks are soft.
- Add Chicken Stock, chunked potatos and carrots.
- Let simmer for about 30 minutes (Until potatos are soft)
- Use a Hand blender to blend it in the pot to make a creamy soup.
- Serve with a garnish of your favourite strong cheese (Asiago, Parmesan, Old Chedder) and a dollop of plain yogurt (Truly tastes the same as sour cream - and MUCH better for you!)
My kids have asked me to make this one more often. It is the perfect starter for their meal.
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