Melting Crystal
“Remember me when you do pray, that hope doth lead from day to day." (Anne Boleyn)
"Chicken and leeks are a lovely combination in any recipe, but together in a soup recipe, perfect. This chicken and leek soup recipe is also known as "cock-a-leekie" soup in the Scottish kitchen, but whatever you want to call it, it is a delicious, filling soup and very easy to make.
Prep Time: 30 minutes; Cook Time: 2 hours; Total Time: 2 hours, 30 minutes

— 4 tbsp vegetable oil
— 6 medium sized leeks, well washed and chopped to 2cm / ¾" lengths
— 3 medium sized carrots, peeled and coarsely chopped
— 1 stick of celery, washed and coarsely chopped
— 1x 1.25 / 2lb 12oz/ fresh, whole chicken
— 1 bay leaf
— Salt and crushed black pepper

Preparation: Serves 4
1. Heat the oil in a large stock or soup pan. Add all the vegetables and brown over a medium-high heat for 5 minutes stirring constantly.
2. Add the chicken to the pot and enough water to more than cover. Add the bay leaf. Add 6 leek.
3. Cover the pot and simmer gently for 1- 1 ½ hours or until the chicken is falling off the bone Remove the chicken and reserve.
4. Continue cooking the broth for 20 minutes to intensify the flavour. Season with salt and pepper.
5. Shred some of the reserved chicken meat and add to the finished soup.
Note: The reserved chicken can also be served as a separate course with boiled potatoes and other fresh vegetables.
From: Elaine Lemm,

АПД: это восхитительно! Я добавила ещё обычную луковицу и обжарила немного курицу, прежде чем класть её к обжаренным овощам и заливать водой. В конце добавила яйцо, которое размешала в бульоне, а в налитую порцию положила свежеотваренных спагетти (за неимением лапши). Это чудесный, ароматный суп, вот прям ван лав!

@темы: Эксперимент, И вдруг кто-то сказал: "А давайте-ка!...", Грёбаные липучие пельмени!