Recipe by Sarah Chana
I have not tried this one yet, but am saving it here so that I don't lose it. It is from the Empire Kosher Chicken Cookbook. Let me know what you think.
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 leeks, white prts only, washed well and sliced 1/4-inch thick
- 2 tablespoons flour
- 6 cups chicken stock or 6 cups chicken broth
- 1⁄2 cup dry white wine
- 2 medium potatoes, peeled and cut into 1/4-inch dice
- 2 cups cooked chicken, cut into 1/2-inch cubes
- 2 pinches saffron threads
- salt and pepper
- 1 cup corn kernel
- 1 pinch ground nutmeg
Directions See How It's Made
- In a large saucepan, heat the oil over medium-high heat. Add the onions and leeks, and saute until translucent, about 4 minutes.
- Turn the heat to low. Add the flour and cook, stirring, to make a light roux, bout 2 minutes. Do not allow the flour to color.
- Slowly add the stock. Increase the heat to high and cook, stirring, until the stock is thickened. It should have a lightly creamy consistency. If it is too thick, add more stock. If too thin, cook down gently.
- Add the wine, potatoes, chicken and saffron. Season to taste with salt and pepper. Reduce heat to medium and cook until potatoes are tender, 15 to 20 minutes. Add the corn, and cook to heat through, about 3 minutes. Thin the soup with stock if it seems too thick.
- Add the nutmeg, adjust the seasonings, and serve.