Ingredients with Measurements:
- 2 tablespoons of butter
- 2 leeks, sliced
- 2 cloves of garlic, minced
- 1 pound of boneless chicken breast, diced
- 6 cups of chicken broth
- 1 cup of heavy cream
- 1 cup of cooked rice
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of ground nutmeg
- 1 bay leaf
Special equipment needed:
- Large pot
- Immersion blender or blender
Step-by-step instructions:
1. Melt the butter in a large pot over medium heat.
2. Add the sliced leeks and minced garlic to the pot and sauté for 5 minutes, or until the leeks are soft.
3. Add the diced chicken breast to the pot and cook until browned on all sides.
4. Pour in the chicken broth and add the bay leaf, salt, black pepper, and ground nutmeg.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
6. Remove the bay leaf from the pot and use an immersion blender or transfer the soup to a blender to puree until smooth.
7. Return the soup to the pot and stir in the heavy cream and cooked rice.
8. Heat the soup over medium heat until it is hot and creamy.
9. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat
Serving size:
This recipe serves 6 people
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 18g
Protein: 22g
Sodium: 890mg
Sugar: 3g
Substitutions for ingredients:
- Instead of leeks, you can use onions or shallots.
- Instead of chicken breast, you can use chicken thighs or leftover cooked chicken.
- Instead of heavy cream, you can use half-and-half or milk.
- Instead of rice, you can use barley or quinoa.
Variations:
- Add chopped carrots and celery to the soup for extra vegetables.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a splash of white wine to the soup for extra flavor.
Tips and tricks:
- Be sure to clean the leeks thoroughly before slicing them.
- Use an immersion blender for easier blending and less mess.
- Let the soup cool before blending to avoid burns from hot liquid.
- Add more or less heavy cream to adjust the creaminess of the soup to your liking.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until it is hot and creamy.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of chopped parsley or chives on top.
Garnishes:
Chopped parsley or chives
Pairings:
Serve this soup with a crusty bread or a side salad.
Suggested side dishes:
Crusty bread or side salad
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or milk to thin it out.
- If the soup is too thin, let it simmer for longer to reduce and thicken.
Food safety advice:
Be sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Cock-a-Leekie soup is a traditional Scottish soup made with chicken and leeks.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve this soup as a comforting and satisfying meal on a cold day.
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Region: Scottish