Appetizers, Soups and Salads
Chicken Soup with Apples & Leeks

Makes 6 Servings

1 whole chicken, cut up, washed and patted dry
Salt and pepper, to taste
½ stick butter, divided
3 leeks
2 Granny Smith apples, peeled and cut into ¼-inch cubes
3 cups chicken broth
½ cup dry apple juice
3 tablespoons Calvados or other apple brandy
½ cup heavy cream

Season chicken with salt and pepper. Melt 2 tablespoons of butter in a soup pot over medium heat. Add chicken, skin-side-down, and cook for 8 minutes. Turn chicken and cook for 5 minutes longer. Remove chicken to a bowl and set aside. Pour any butter or fat out of soup pot. Melt remaining 2 tablespoons of butter in soup pot over medium heat. Cut greens off leeks, leaving only about 1-inch of green. Slice leeks, add to pot and cook for 10 minutes, stirring occasionally, until soft, but not brown. Add chicken, apples, both, vinegar and apple juice to leeks. Bring mixture to a slow simmer. Skim any fat. Cover pot and simmer very gently for 15 minutes, until chicken is cooked through. Remove chicken and let cool. Skin and debone chicken. Cut meat into ½-inch chunks. Skim any remaining fat from soup. Add Calvalos and heavy cream. Bring to a simmer and season with salt and pepper. Add chicken and simmer for 2 minutes. Serve immediately in hot bowls.

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