I made this last night and I'm now eating leftovers of it. I thought I'd share the recipe with you in case you want to try out some vegetables you normally don't cook in a sure fire winner of a recipe. I normally do not feel like soup in the summer, but this is the exception. I love all the veggies and I love the leftovers even better! If you have a summer cold you simply HAVE to try this chicken soup on for size.
2 medium leeks (I used three cause mine were sold in groups of three)
1 fennel bulb (don't skip the fennel... it is deeelicious in this)
2 T olive oil
2 T butter
1 pound skinless, boneless chicken breast halves, cut into pieces
8 oz mushrooms, sliced (I omitted these cause I don't like them)
3 medium carrots, cut into 1 inch pieces (I used more cause I like them)
12 oz red potatoes, cut into 1 inch pieces (I used less cause I wanted to)
1 bay leaf
1/4 tsp dried tarragon leaves
1/2 C dry white wine (this gives a whole lotta flavor, but if you are anti-alcohol, then make this chicken broth)
1 Can (14 1/2 oz) chicken broth
1/4 C water
3/4 half and half or light cream (I used 2 % milk)
3 T all-purpose flour
1 C frozen peas
3/4 tsp salt
1. Cut off roots and trim leaf ends of leeks to use just the white bulb and just a little of the green. Cut it lengthwise and separate leaves to wash. Cut into pieces.
2. Cut root ends and stalks from fennel bulb, discard. Cut the fennel bulb lengthwise into thin wedges.
3. in Dutch oven or stock pot, heat 1 T oil and 1 T butter, melt. Add chicken and cook until not pink anymore. Remove with slotted spoon and put aside.
4. Put in another T of olive oil, and 1 T of butter and put in all those veggies and cook down. 10-15 min occasionally stirring.
5. Add wine, cook 2 minutes and then add broth and water. Turn down heat to simmer and cover it for 20 min or until veggies are tender.
6. mix flour and milk together and then add to the veggie pot. Turn heat up and boil for a couple of minutes to thicken. Stir in chicken, peas and salt. Heat through. and ENJOY!
