Busters Recipes

Potato-Leek Soup with Grilled Chicken

Serves 6
2 tablespoons unsalted butter
5 leeks bulbs, rinsed well and julienned
3 cloves garlic, chopped
1 onion, diced
1 1/2 cups dry sherry
5 large potatoes, peeled and diced
6 cups chicken stock
1 cup heavy whipping cream
2 tablespoons cayenne sauce
1 tablespoon chopped fresh thyme
Salt
Freshly ground black pepper
GRILLED CHICKEN
2 teaspoons extra virgin olive oil
1 tablespoon chopped fresh basil
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 boneless skinless chicken breasts
To prepare the soup, heat the butter in a large stock pot over high heat
until very hot. Add the leeks, garlic, and onion and 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 salt and 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. Rub
the chicken with the mixture. Place the chicken on the hot grill and cook
for 2 to 3 minutes on each side. Remove the chicken from the grill, let cool
for a few minutes, and julienne.
To serve, add the chicken to the soup and stir. Cook for a few more minutes
if the chicken is still pink inside. Serve hot.

< Prev		Next >