Ingredients: |
Ingredients: 2 T unsalted butter
5 leek bulbs, washed thoroughly and julienned
3 cloves garlic, chopped
1 onion, diced
1-1/2 cups dry sherry
5 large potatoes, peeled and diced
6 cups chicken stock
1 cup heavy whipping cream
2 T Durkee's cayenne sauce (I used Tabasco and used less)
1 T chopped fresh thyme
Salt
Freshly ground black pepper
Grilled chicken
2 tsp. olive oil
1 T chopped fresh basil
1 tsp. salt
1 tsp. freshly ground black pepper
4 boneless and skinless chicken breasts
|
Directions: |
Directions:Heat the butter in a large stockpot over high heat until very hot. Add the leeks, garlic and onion and lightly saute for about 3 minutes. Add the sherry and reduce over high heat and until about 1/2 cup of liquid remains. Add the potatoes and stock, lower the heat to medium, and cook until the potatoes are tender, 10 to 15 minutes. Puree the soup with a handheld blender or in batches in a food processor or blender and then return the soup to the pan. Add the cream, cayenne sauce and thyme and season to taste with lots of salt and black pepper. Simmer for about 10 minutes.
Meanwhile, to prepare the chicken, oil the grill rack and preheat the grill. Mix together the olive oil, basil and salt and pepper in a small bowl and rub the chicken with the mixture. Place the chicken on the hot grill and cook for 2 to 3 minutes on each side. Remove chicken from the grill, let cool for a few minutes, and then julienne it. Please sliced chicken breast in each serving bowl, ladle soup into bowl and serve. |
This recipe for Potato-Leek Soup with Grilled Chicken is from