I love the taste of leeks. I don’t know why but somehow reading Frugal’s http://frugalfeeding.wordpress.com/ blog site made me think of a soup that I’ve never made, but heard about, cock-a-leekie. I like the name. Sounds Welsh-ish I couldn’t be bothered to look up a recipe but I knew that I wanted a soup with chicken and leeks.
The guy who is banging away, removing the fireplace, is from Mauritius and because I invited him to eat Sunday lunch with us, I added curry and put the violent chilli paste on the table. The other ingredients are just what I had around the house, I couldn’t be bothered to go to the store. Again.
Curried Chicken Soup
2 leeks, thinly sliced
2 celery branches, sliced
2 tbsp butter
3 carrots, sliced
1 bay leaf and 7 or 8 thyme dried stems, tied together (bouquet garni)
2 tsp curry powder
2 quarts of chicken stock or water
Salt and pepper
3 chicken breasts, skin and bones removed
4 potatoes, cut into chunks
Cook the leeks and celery in the butter until soft. Add the carrots, bouquet garni, curry powder, stock or water, salt, pepper and simmer for 15 minutes. Add the chicken breasts for 15 minutes, remove, cut into chunks and return to pot along with the potatoes. Bring to a boil and simmer for about 15 minutes more. Serve with slices of good country bread, slathered with amazing butter. Grated cheese on top is also good.