Wednesday, January 12, 2011

Snow Day? Soup Day!

We're in the middle of a full-on nor'easter here in New England. It's been snowing all night and shows no sign of letting up. Peter, S and G are all snug in their beds upstairs while I, chronic semi-insomniac, am up.

I am a fan of winter overall, at least in the beginning. Talk to me in March and I'll tell a very different story. But today, with the snow falling and everywhere whisper-quiet, and the house feeling as cozy as a favorite sweater, I feel content. It's a perfect soup day, don't you think? Just the right antidote for those still crazy enough to shovel their driveways (that would be us, thanks to an odd Luddite anti-snowblower/plow streak in my husband) or for young children who come in fresh from playing in the snow or, if you plan to spend your wintry day indoors (sensibly) by the fire, for just the coziness factor. Nothing warms up the stomach and soul like a good homemade soup.

I'm not sure what I will make later today but soup is definitely on the agenda. I made this creamy leek soup a couple of weeks ago inspired by a recipe in Every Day with Rachael Ray, though, and it was delicious and I offer it up to you in case you're on the soup prowl. If you don't have all the ingredients, don't worry — improvise! Happy slurping!

Creamy Chicken and Leek Soup
serves 6

2 tablespoons olive oil
3 leeks, white and green part split lengthwise and then sliced crosswise
4 ribs celery, thinly sliced
salt and pepper to taste
1 32 ounce container chicken or vegetable stock
2 cups heavy cream
1 pound chicken tenders, cut into small chunks
1 pound fresh gnocchi
1/3 cup chopped parsley
3 tablespoons dry sherry
1 teaspoon paprika


In a large pot, heat the olive oil. Add the leeks, celery, and salt and pepper. Cook until the vegetables are softened over medium heat, about 5 minutes.
Add the chicken and cook about 5 minutes until the meat is lightly browned. Add the chicken broth and bring to a boil. Stir in the cream and lower the heat to simmer. Add the gnocchi and cook about 5 minutes. Stir in the parsley, sherry and paprika and serve it up.

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