Thursday- Chicken, Celery and Leek Soup

Adapted from Organic Cookbook by Ysanne Spevack

Personal Note: WARNING! This recipe is not for the novice cook! I get amazed easily, but I was speechless when I made this soup. I made an error by not reading the recipe thoroughly at first, and so when it came time to make dinner I almost opted out of making this. I had to make some huge adaptations, but was literally astonished when this soup turned out to be really rich, hearty and complex. Please have an open mind, and if your mind isn’t opened, just think of all the green veggies you’ll be getting!

Plan of Attack:

1. Prep veggies

2. Simmer and blend

Ingredients for 4:

1 ½ Tbsp unsalted butter

2 large leeks, chopped

5 celery stalks, chopped

1 bay leaf

Handful of fresh parsley, chopped

½ tsp dried tarragon

5 C chicken broth

2 potatoes, chopped (no need to peel)

1 C shredded chicken (from my Crockpot)

2/3 C red cooking wine

1 ½ tsp salt

1 tsp pepper

Toppings:

1 slice bacon, cooked crispy and roughly chopped

1 green onion, chopped

Instructions:

1. Melt butter in a large pot over medium heat. Add leeks and celery and cook for 10 minutes (do not let brown, turn down the heat if needed)
2. Add the potatoes, cooking wine, chicken stock, shredded chicken, parsley, tarragon, bay leaf, salt and pepper. Partly cover the pot and allow to simmer for 17-20 minutes, or until the potatoes are fully cooked
3. Heat a nonstick skillet on medium-high heat and then cook the bacon strip until crispy. Roughly chop and set aside
4. After the soup has simmered, remove the bay leaf and either use a food processor or blender to process the soup until smooth
5. Ladle into bowls and top with bacon and green onions
6. Enjoy!

Nutritional Info:

253 calories

14.7g total fat

48mg cholesterol

10.3 carbohydrates

2g fiber

16.5g protein