Description
This is another recipe i got from the culinary school i attended a little bit of a long while ago. It is a truly a wonderful soup to be savored. This soup is not only great for cold winter days, but is one that is delectable enough to serve for a special occasion or for the holidays.
Ingredients
- Potatoes
- Cold Water
- Butter
- Oil
- Leeks
- Zucchini
- Bouillon Cubes
- Chicken Breasts
- Ham
- Cream
- Salt And Pepper
- Nutmeg
- Chives
- Lemon Juice
Instructions
- Place the potatoes and water into a large saucepan
- Bring to a boil and simmer covered for 20 minutes or until the potatoes are tender
- Drain the potatoes, reserving the liquid
- With a potato masher or food mill, puree the potatoes and add to the liquid
- Heat the 2 tablespoons of butter and oil in a skillet and saute the leeks and zucchini for a few minutes
- With a slotted spoon, remove the vegetables and add to the soup
- Add the bouillion cubes to the soup and simmer for 20 minutes
- Meanwhile to the same skillet, saute the chicken strips for 5 minutes in the same fat used to saute the vegetables until just a smidgen before they are cooked through
- Remove the skillet from the heat and add the ham
- Mix well and set aside until ready to use
- When the soup is cooked, add the cream or half and half, chicken and the ham
- Season with salt and pepper, and nutmeg
- Heat thoroughly, being careful not to let it come to a boil so as to prevent cream from curdeling
- Add the lemon juice to taste, being careful not to over-do so as not to overpower the soup with too much acidity
- Garnish with chives or scallions
- Serve hot