| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Chicken-ss |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 4 |
lg |
Leeks (white parts only), chopped |
| 4 |
|
Celery stalks, chopped |
| 6 |
c |
Chicken broth |
| 1/3 |
c |
Long grain rice or 1/2 cup medium or short grain rice -bouquet garni— |
| 1/2 |
ts |
Dried thyme, and |
| 1/2 |
ts |
Bay leaf, plus |
|
|
A few parsley sprigs, wrapped in cheesecloth |
| 1 |
|
Lemon, juice of |
|
|
Salt and freshly ground white pepper |
| 2 |
|
Whole skinless boneless chicken breasts, cut into 1/2inch cubes |
| 1/3 |
c |
Minced fresh parsley |
INSTRUCTIONS
Heat the butter in a saucepan. Add the leeks and celery and toss together
for a few seconds. Add 1/2 cup of the chicken broth. Cover and simmer over
low heat for 5 to 10 minutes or until vegetables are tender. Add the
remaining broth and rice and bouquet garni. Cover and simmer, over very low
heat for 25 minutes or until rice is very tender.
Remove the bouquet garni and puree the soup through a food mill or food
processor. Return it to the saucepan, add the lemon juice and season to
taste with salt and pepper. If soup is thin, simmer it down until thick
enough; if too thick, add some water. Add the chicken and simmer,
uncovered, for 5 minutes or until chicken is just cooked through. Adjust
the seasoning. Portion out and garnish with parsley.
Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved
Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997
Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6692 Posted to MC-Recipe
Digest V1 #626 by 4paws@netrax.net (Shermeyer-Gail) on May 29, 1997
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