Hunsekjuttsuppe-Chicken Soup with Apples and Vegetables
1 quart chicken stock or broth 3 tablespoons unsalted butter 1 leek, white portion only -- cleaned and thinly sliced 1 small carrot, peeled -- and finely diced 2-inch piece of pars...
Ingredients
- 1quart chicken stock or broth
- 3tablespoonunsalted butter
- 1leek, white portion only -- cleaned
- 2inch piece of parsnip, peeled
- 2medium granny smith or other tart apples -- peeled
Directions
- 1
1 quart chicken stock or broth 3 tablespoons unsalted butter 1 leek, white portion only -- cleaned and thinly sliced 1 small carrot, peeled
- 2
Melt butter in a saucepan and slowly saute leek, carrot and parsnip for about 7 minutes or until they begin to soften but do not take on col
- 3
Stir in flour and cook for 5 minutes, stirring until well blended
- 4
Turn into hot broth, stirring vigorously
- 5
Simmer gently for about 10 minutes or until soup is smooth and slightly thick
- 6
Add apple slices and chicken, and simmer about 10 minutes or until apples and vegetables are tender but still slightly firm
- 7
Adjust seasonings with salt and pepper
- 8
Per serving: 332 calories, 23 gm carbohydrates, 89 mg cholesterol, 375 mg sodium, 28 gm protein, 14 gm fat, 7 gm saturated fat