From Nanci Zombro
2 cups chopped leeks, carefully washed
Olive oil and butter
3/4 Tbsp flour
1 quart chicken stock
Salt & pepper
I cup boneless leftover chicken
Curry Powder
Chives for garnish
Sure leeks in Olive oil and butter until tender.
Cool, then put in good processor and puree.
Make roux with Olive oil, butter and flour. Heat in
saucepan. Add chicken stock slowly, stirring constantly. Carefully add leek mixture. Season with salt, pepper, curry. Simmer 20 minutes. Add chicken. Serve with chives for garnish.
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