“Success comes from within, not from without.” Ralph Waldo Emerson
Temperatures have been dropping during the night. For the first time this fall the heat kicked in. Time for something creamy. This soup is quick and easy and delicious. It’s like the blessed trinity of soup goodness.
3 T butter
3 shallots, chopped
1 leek, sliced thin
1 pound skinless chicken breast, chopped
2 cups chicken stock
1 T chopped parsley
1 T chopped, fresh thyme
1/2 cup heavy cream
Saute the shallots in the butter over medium heat for about 3 minutes. Add the leek and cook another 5 minutes. Add the rest of the ingredients, except for the heavy cream, and simmer about 20 to 25 minutes until the chicken is cooked through.
Allow the soup to sit for about 10 minutes, off the stove, so it can cool a bit. This is especially important if you’re going to puree it in a blender. Soup festooned walls can be an adventure, but you probably have better things to do with your time.
For those with a magic wand (immersible blender stick) whisk away. You can even do this without cooling the soup. Or not.
After the soup is pureed, stir in the cream. Warm the soup just a bit on the stove if needed. Ladle into serving bowls or amazingly beautiful soup cups.
Garnish with minced, fresh thyme or a bit or parsley. Do you remember years ago when every soup recipe ended with, serve with crusty bread. And then the gluten strike occurred! Go ahead. This would be great with warm crusty bread slathered with soft butter.
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.