Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat, add the diced onion and chicken pieces and sauté until the chicken changes colour....
RECIPES
Ingredients
* 1 kg chicken
* 4 tablespoon olive oil, divided
* 1 big onion diced
* 1 to 2 bay leaves
* 2” piece of ginger
* 8 to 9 cups water
* 1 teaspoon salt
* 3 tablespoons olive oil, divided
* 4 cups chopped leeks, white and green parts
* 3/4 teaspoon salt
* 4 garlic cloves, chopped
* 1 tablespoon white vinegar
* 3 large potatoes
* 1½ cups cooked white beans blended
* ½ tablespoon fresh lemon juice
* ½ teaspoon mustard
* Freshly ground black pepper, to taste
* Chopped coriander for garnish
* ½ teaspoon or more red pepper flakes
Instructions
* Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat, add the diced onion and chicken pieces and sauté until the chicken changes colour.
* Reduce the heat to low, cover, and cook until the chicken releases its juices, which will take about 20 minutes. Increase the heat to high and add about 8 to9 cups water, salt, and bay leaves.
* As soon as the water comes to a simmer, reduce the heat to low again, cover, and let it simmer for 20 to 30 minutes longer.
* Strain and discard the solids.
* Heat 2 tablespoons olive oil in a large pot with heavy bottom over medium heat. Add the leeks, salt, and black pepper. Sauté for 6 to 8 minutes, until softened.
* Add the garlic, stir, and cook for 2 more minutes. Stir in the vinegar and cook, stirring, for 30 seconds, and then add the broth, potatoes, white beans, lemon juice and mustard. Bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes.
* Garnish with coriander or parsley and red pepper flakes.
* Enjoy!
Note
Broth can be prepared in advance.
Sour cream can be added to the soup just before serving.
Beans can be substituted with heavy cream.
