This colorful and flavorful soup comes from Katja Goldman's cookbook, Empire Kosher Chicken. It’s a great way to use extra chicken stock and roast chicken and create something new and fresh, fast and delicious.
Ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
3 leeks, white part only, washed well and sliced ¼" thick
2 tablespoons flour
6 cups chicken stock
½ cup dry white wine
2 medium potatoes, peeled and diced into ¼-inch cubes
2 cups roasted chicken breast, cut into ½-inch cubes
2 pinches of saffron threads
Salt and freshly ground black pepper
1 cup fresh or frozen corn kernels, defrosted
Pinch of ground nutmeg
Fresh cilantro, chopped
Preparation
In a large saucepan, heat the olive oil over medium-high. Add onion and leeks. Sauté until translucent, about 4 minutes.
Turn the heat to low. Add flour and cook, stirring, to make a light roux, about 2 minutes. Do not allow flour to color.
Slowly add stock. Increase heat to high and cook, stirring, until stock is thickened. It should have a light and creamy consistency. If it is too thick, add more stock; if too thin, cook down gently.
Add wine, potatoes, chicken, and saffron. Season to taste with the salt and pepper. Reduce heat to medium and cook until potatoes are tender, 15 to 20 minutes. Add the corn and nutmeg and cook to heat through, 2 to 3 minutes. Thin soup with stock if it seems too thick. Add chopped fresh cilantro before serving.
Yield: 8
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