Soup is one of my favorite things to make in the kitchen. I love how easy it is to throw things together- chopping, sweating vegetables, adding chicken or meat, or fish. Sprinkling a light pinch of salt and pepper, or marrying flavors like saffron, lemon, and leeks. Soups always taste even better the next day, and freeze well too- making it a great week night dinner option that lasts all week.
4 large leeks, washed, halved, and medium chopped
2 lb parsnips, peeled and chopped
2 medium Yukon gold potatoes, rinsed and chopped
3 cups fresh spinach
1 cup fresh cilantro
6 baby chicken legs + chicken net
coarse black pepper
1 tbsp extra virgin olive oil
Heat oil in a large pot over a medium high flame. Once oil is hot, add the chopped leeks. Sprinkle with kosher salt and pepper, stir, and cover to let leeks sweat about 3-5 minutes. Once leeks are translucent uncover pot and continue to gently stir until leeks begin to lightly brown. Add chicken legs to chicken net with cilantro and tie closed. Place chicken net into pot. Pour 5 cups of water over chicken, submerging the chicken legs. Cover pot, and bring water to a rapid boil for about 15 minutes, and reduce flame to a medium heat continuing a light boil for about 40 minutes. Remove chicken net from pot and reserve chicken for later. Add chopped parsnips and potatoes to water. Bring water to a boil, cover pot for 15 minutes. Once vegetables are soft, puree soup. Remove skin from chicken, chop chicken up and return to soup. Give a nice stir to incorporate all chicken pieces. Add fresh spinach to soup. gently stir in. Season with salt and pepper. lightly drizzle soup bowls with olive oil, and a little cilantro before serving.
Yields: 8 servings