August 15, 2010
Tonight we are having soup. Yes with this heat, I am making my favorite vegetable soup. There is nothing to it, but for our little guy who just had his expander put in his mouth and has not been eating at all , it is wonderful seeing him eat again with gusto. Vegetables and chicken with pasta, that is all.
Tonight’s August 15, 2010 dinner:
Giangi’s Vegetables Chicken Soup
GIANGI’S VEGETABLES CHICKEN SOUP
2 carrots peeled and cut in small pieces
1 leek, cleaned, outer leaves removed and the white part sliced thinly
3 celery ribs, cleaned and sliced
2 zucchini sliced
2 garlic cloves, peeled
2 boneless and skinless chicken breasts cut in small cubes
2 boneless and skinless chicken tights cut in small cubes
Crème Fraiche (optional)
Soup pasta of choice
Place over medium heat a stock pot with the olive oil and when warm add the leeks and cook for 5 minutes, constantly turning. Add the celery and the carrots. Sweat for 2 more minutes and add the remainder of the ingredients. Add water to cover and cook at medium low, with the lid half covering the pot for 45 minutes. Add water if needed.
When all the vegetables are tender, and the chicken fully cooked, remove from the heat and let cool for 15 minutes. In a food processor place all the vegetables and the chicken, or do it in batches, and puree it all.
Return it to the stock pot and keep warm. If it is too thick, more water can be added.
At this point I like to cook in a separate pan some little star pasta, or shells as I would do any other pasta. When done I drain and place some of the pasta in a soup bowl and add the soup over it. Place a dollop of crème Fraiche in the middle if you wish.