Recipe: Slow-simmered Leek & Chicken Soup
The perfect meal for a chilly weekend.
During those autumn and winter days, especially when we're in our country place outside of Paris, I find something so marvelous and cozy about putting on a big pot of soup in the late afternoon, letting the flavors meld and perfume the house, starting some soft music, setting a lovely table, then choosing a wine from our little cellar (this time we drank a Morgon, one of the crus Beaujolais ).
The secret to this simple, wholesome but delicate meal is good ingredients if you can get them (high quality rotisserie chicken and stock for example)...and the leeks! If you haven't cooked with leeks before, get ready to fall in love. They may seem intimidating, but once you've got them in your pot, you will use them all the time for a new twist on onions.
INGREDIENTS: (Serves 4 )
1/2 Rotisserie Chicken, skin off (cook's treat!), meat pulled off the bone
2 Leeks, greens and whites, well-rinsed and chopped lengthwise, then sliced into half rounds
1 Shallot, peeled and chopped
2 Carrots, chopped into chunks
3 Potatoes (I like smaller, starchy varieties), medium, chopped into chunks
5 cups Chicken or Vegetable Stock
1 teaspoon Turmeric
1 large handful Parsley, pulled off stems but not chopped
1 lemon
Salt and pepper to taste
Extra-virgin Olive Oil
Optional: Un joli tablier (a pretty apron) makes cooking more fun.
PREPARATION:
I love the poet Padraig Ó Tuama’s approach of leaving notes in a recipe to tell you where to put on some music or “do a little dance,” so for this soft and slow soup, might I suggest cueing up your favorite cozy and warm playlist to start? Mine would likely be a blend of some Francis Cabrel, low-key Tori Amos, and definitely a few front porch songs from Real Estate.
Heat a heavy-bottomed pot or Dutch Oven to medium-high, and add the olive oil to coat. Add the leeks and shallots and stir until the leeks are bright green (approx 3-5 mins).
Add the carrots and let cook for 2-3 minutes.
Add the stock and cover. Bring to a boil then reduce the heat to a simmer. Add the turmeric, pepper, and the chicken pieces, then cover again and let simmer for 40-45 minutes, or till the liquid has reduced by about 1/4.
Add the potatoes and parsley, and squeeze the juice of half the lemon into the pot. Take a sweet little spoon and check for seasoning, adding more salt and pepper to taste. Stir and cover, then do a little dance. Cook for 15-20 minutes or until the potatoes are tender but not falling apart.
Plate your soup into wide shallow bowls and add a squeeze of fresh lemon before serving. Don't forget the crusty bread and a hearty clinking of glasses! Bon appétit !