Sage Chicken Leek Soup
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
6 Cups
- Serves:
- 2-3
ingredients
- 4 tablespoons butter (divided)
- 25 sage leaves
- 1 onion
- 2 cups leeks
- 1⁄2 cup white wine
- 6 cups chicken stock
- 1⁄2 cup barley
- salt & fresh ground pepper
- 2 cups chicken
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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