Leek and Chicken Soup
By: Anonymous
Published: Monday, February 22, 2010 - 10:10pm

Ingredients




2 chicken fillets
1 tablespoon soy sauce
1 teaspoon butter
2 mediums leeks, finely sliced
1 carrot, diced
1 medium potato, diced
8 cups chicken stock
salt and freshly ground black pepper
1 cup corn kernels
2 tablespoons parsley

Preparation

1 Cut chicken into very small pieces and toss in a bowl with soy sauce. 2 Heat butter in a non stick fry pan and stir fry leeks for 2 minutes. Add carrot and stir fry for 1 minute. Add potato and chicken stock and season with salt and pepper. Bring to the boil and cook on medium heat for 15 minutes. 3 Blend half the soup to a puree and return the pureed soup to the pan. Add corn kernels and simmer for 5 minutes. Add chicken pieces to hot soup and leave on gentle heat for 5 minutes without boiling it. Stir in parsley and serve.