Did you know that if you dry off chicken fillets before you try to saute them, they will brown more evenly? Or that a tiny bit of soy sauce, ketchup, or mushrooms added to many dishes can intensify the flavor without lending their own particular tastes to it? The first section is on soups, and as it happens, I've been playing around with some soup recipes lately. so here's an easy one- adapted from the internet and my friend Ani's advice.
Potato Leek Soup
Easy and really good.
Dice, and sauté until limp in 2-3 tbls of butter or margarine in a lg sauce pan:
1 /2 sweet onion, 3 ribs of celery, 3 leeks, 2 cloves garlic
Combine with~
6 -8 small Yukon Gold potatoes, washed, cut into uniform size pieces
5 cups chicken broth
½ to 1 cup dry white wine
1-3 bay leaves, salt, pepper, 1 tsp thyme leaves
Simmer for 30 minutes or until potatoes are very soft. Remove bay leaves.
Puree mixture until smooth and creamy. Add ¼ cup fresh parsley (optional)
Serve warm or serve chilled and call it Vichyssoise.
