Leeky Chicken Soup

Name: Leeky Chicken Soup
Yield: serves 4
Ingredients: 2 boneless skinless chicken breast halves; 1 large bay leaf, fresh or dried; 2 tablespoons EVOO (extra-virgin olive oil); 4 large leeks, trimmed, washed, and dried; 3 to 4 garlic cloves, chopped; Salt and pepper; 1 cup dry white wine; 1 quart chicken stocK; 2 cups egg pasta, such as broken egg fettuccine or tagliatelle; 2 tablespoons fresh thyme leaves, chopped; 2 teaspoons grated lemon zest; 1/4 cup fresh flat-leaf parsley leaves, chopped; Crusty baguette, sliced; Soft cheese such as goat cheese, robiola, Camembert, or Boursin

December 9, 2011

Cooks' Note

To clean leeks, chop them first and then wash them. Trim the tough tops and root ends, halve them lengthwise, then slice them ½ inch thick. Fill a large bowl or sink with water, add the leeks, and separate the slices to let the grit fall away. Remove the leeks with a skimmer and dry in a salad spinner or on a clean kitchen towel.

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