Sunday, October 3, 2010

Chicken and Leek Soup (a)

Hey Hey!
I'm in norway. HEL-LO NORWAY! its an interesting country...very beautiful, and even though the weather is so bad (ie cold, cloudy and sporadically raining) I like the blustry-ness of it all. I guess it helps that I am
staying with hannah and her aunt/uncle, so im in a real house and everything is great...lots of cups of tea (yes i have developed a fondness for tea). Hannah and I were in Kristiansand yesterday, and we saw a lady riding a bicycle with one solitary leek on the newspaper holder on the back of her bike. We then came across the vege market, and in a flash of inspiration decided it would be a good idea to buy some leek, and then some potatoes, and cook dinner for her a
unt and mums chicken and leek soup. So, for those cold winter days (yea totally not happening in perth right now I know) go to your local greengrocers and pick up some leek and have a go:

Chicken and Leek soup

4 chicken thigh fillets
1/2 cup flour
salt and pepper to taste
1 large leek (or 2 small ones)
2 cloves garlic
5 medium potatoes
1.5L of chicken stock
2 tbspn vinegar
1 tspn lemongrass
Coriander and Pepper (to serve)

Cut chicken into bite sized pieces. Place flour, salt and pepper into a plastic bag, add the chicken and mix until the chicken is coated with flour. Heat oil in a pan, and cook the chicken until browned (you might need to do this in batches). Remove chicken and set aside.
Cut leek thinly, peel potatoes and chop into bite sized pieces as well. Add leek to the pan, and cook with the garlic (crushed) until soft. Add the chicken stock, lemongrass, vinegar and potatoes. Let it simmer for about 1/2 hour or until the potatoes are cooked. Add the chicken. Let it simmer until ready to serve...the longer you leave it the more flavoured the potatoes and chicken will get :)

Serve topped with cracked pepper, coriander and crusty bread with LOTS of butter

You can sautee some onion before cooking teh chicken and add it to the soup if you dont have enough leek or want some mroe flavours.
We used brown vinegar, and it turned out well too :)
This tastes better the day after, and also freezes really well!

1 comment:

  1. amazing!!!
    perth still gets cool at this is a great 'trans-seasonal' recipe hehe