Sage Chicken Leek Soup

"I love Sage and Leeks and have quite a bit of both growing in our garden. I felt like Leek soup and had some left-over roast chicken. I just started cooking and came up with this nice hearty comforting soup!"
 
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Ready In:
1hr
Ingredients:
9
Yields:
6 Cups
Serves:
2-3
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ingredients

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directions

  • Cut the Onion in half from the root to the tip and thickly slice it.
  • Seperate the slices into half rings and set aside.
  • Thinly slice the Leeks (the white part and some green) and set aside.
  • Melt 2 Tablespoons of the Butter in a heavy soup pot over medium heat.
  • Fry the Sage Leaves until they are crispy - BUT STILL GREEN NOT BROWN.
  • Remove the Sage leaves from the pot - set aside and drain on a paper towels.
  • Add the other 2 Tablespoons of Butter to the pot.
  • Add the Onion to the pot and fry over medium low heat until they caramelize.
  • Add the Leeks to the pot and stir for another couple of minutes.
  • Add the wine to deglaze the pot loosening up any browned bits.
  • Add the Chicken Stock, Barley, Salt and Pepper.
  • Bring everything to a boil and then turn down to simmer.
  • Simmer for 30 minutes stirring occasionally.
  • Add the Chicken.
  • Simmer until the Barley is tender.
  • Chop the fried Sage Leaves and sprinkle them over the soup just before serving.

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