Updated: May 22
Can be made as a main dish or to be added to recipes. I made a batch and portioned into ziplock bags in the freezer for future use. Its a rich, creamy soup and I topped it with toasted walnuts and sprinkled with smoked paprika.
2 tablespoons olive oil
2 carrots, diced
1 leek, chopped
3 stalks celery, diced
2 cups dry white wine
3 lb. chicken breast, skinless, cubed
2 cups Better Than Bouillon (diluted as suggested)
Salt and pepper
1/2 cup heavy cream
Yields: serving for 6
Prep Time: 30 minutes
Cook Time: 35 minutes
In a Dutch pan, heat the olive oil.
Add the vegetables, and cook for 5 minutes over medium heat until the vegetables are tender.
Add the wine, the bouillon and the chicken. Bring to a boil, then lower the heat and let the mixture simmer for 30 minutes.
Season to taste with salt and pepper.
Add the cream.
Place the mixture in a blender and puree until smooth.
Return to the pan and heat through for 5 minutes.
Serve or place in the freezer.