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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 2 |
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I love Sage and Leeks and have quite a bit of both growing in our garden. I felt like Leek soup and had some left-over roast chicken. I just started cooking and came up with this nice hearty comforting soup! Ingredients:
4 tablespoons butter (divided) |
25 sage leaves |
1 onion |
2 cups leeks |
1/2 cup white wine |
6 cups chicken stock |
1/2 cup barley |
salt & fresh ground pepper |
2 cups chicken |
Directions:
1. Cut the Onion in half from the root to the tip and thickly slice it.
2. Seperate the slices into half rings and set aside.
3. Thinly slice the Leeks (the white part and some green) and set aside.
4. Melt 2 Tablespoons of the Butter in a heavy soup pot over medium heat.
5. Fry the Sage Leaves until they are crispy - BUT STILL GREEN NOT BROWN.
6. Remove the Sage leaves from the pot - set aside and drain on a paper towels.
7. Add the other 2 Tablespoons of Butter to the pot.
8. Add the Onion to the pot and fry over medium low heat until they caramelize.
9. Add the Leeks to the pot and stir for another couple of minutes.
10. Add the wine to deglaze the pot loosening up any browned bits.
11. Add the Chicken Stock, Barley, Salt and Pepper.
12. Bring everything to a boil and then turn down to simmer.
13. Simmer for 30 minutes stirring occasionally.
14. Add the Chicken.
15. Simmer until the Barley is tender.
16. Chop the fried Sage Leaves and sprinkle them over the soup just before serving.
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