chicken and leek soup
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Author: Lynn Status: published Published: Apr 03,2009 license cc-by-nc tags: food, chicken, soup, leek,
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Share on TwitterChicken and leek soup.
a chicken carcass ie the remains of a chicken once the legs, thighs,
breast and wings have been cut off,
water,
pepper corns, about 7
bay leaf,
garlic,
a potato,
one large leek, or two smaller leeks
salt,
lemon juice
Cover the chicken carcass with water, add the peppercorns, the bay leaf
and the garlic. Bring to the boil, and simmer gently, skim off the
scum.
Cook for a bit. Maybe half an hour.
Cut the potato into smallish squares, about a centimetre square, or
half an inch, add to the simmering stock. Let it cook for a bit more,
maybe 20 minutes this time.
Cut up the leek into 3 cm lengths, make sure to wash the soil out of
the green. Add leek to the stock. Cook it a bit more.
Put lemon juice in a big bowl with salt and ground pepper. When you
think the soup is ready pour it into the bowl and serve. It's good with
buttered wholemeal sourdough toast.
