INGREDIENTS

INSTRUCTIONS

GRILLED CHICKEN
Heat the butter in a large stockpot over high heat until very hot. Add the
leeks, garlic, and onion and lightly saute for about 3 minutes. Add the
sherry and reduce over high heat until about 1/2 cup of liquid remains. Add
the potatoes and stock, lower the heat to medium, and cook until the
potatoes are tender, 10 to 15 minutes. Puree the soup with a handheld
blender or in batches in a food processor or blender and then return the
soup to the pan. Add the cream, cayenne sauce, and thyme and season to
taste with lots of salt and black pepper. Simmer for about 10 minutes.
Meanwhile, to prepare the chicken, oil the grill rack and preheat the
grill. Mix together the olive oil, basil, and salt and pepper in a small
bowl and rub the chicken with the mixture. Place the chicken on the hot
grill and cook for 2 to 3 minutes on each side. Remove chicken from the
grill, let cool for a few minutes, and then julienne it. Add the chicken to
the soup and stir. Cook for a few more minutes if the chicken is still pink
inside.
Ladle soup into bowls and serve hot.
Converted by MC_Buster.
Per serving: 410 Calories (kcal); 21g Total Fat; (53% calories from fat);
5g Protein; 34g Carbohydrate; 65mg Cholesterol; 2546mg Sodium Food
Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.

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