Wednesday, May 29, 2013

Chicken & Vegetable with Gorgonzola Soup

     Of late I have found myself with a regular surplus of leeks and chicken. When I find myself with vegetables and poultry, my thoughts generally turn to soup. I decided to do something different than regular old chicken soup and veggies. Having recently attended a Highland Games and Celtic Festival, I decided to to a spin on a traditional Scottish soup. Chicken and leek soup has a proud Scottish pedigree but a truly unfortunate name.
Egad! Cock-a-Leekie? Seriously?
     There was no way I was going to use that name. It sounds more like a medical dysfunction than a recipe. I wound up taking bits and pieces from a few different variants on chicken and leek based Irish and Scottish soups. This is what I came up with. Chicken & Vegetable with Gorgonzola Soup. We were pretty pleased with the results. The strong cheese played well with the mellow taste of the vegetables and chicken. The soup was a touch creamy, but not thick. I'm calling this a winner.

Chicken & Vegetable with Gorgonzola Soup


  • 2 medium leeks, cleaned and thinly sliced
  • 2 ribs celery, thinly slices
  • 3 medium carrots, peeled and thinly sliced
  • 1 head broccoli (florets)
  • 2 tablespoons olive oil
  • 5-1/2 cups chicken stock
  • 1/2 cup white wine
  • 1 chicken breast, skin removed
  • 4 ounces Gorgonzola, crumbled
  • 2 tablespoons flour
  • 1/4 cup butter
  • 1/4 cup heavy cream
  • Extra cheese and chives for garnish
  1. Heat butter and oil in pan, cook vegetables about 10 minutes. You don't want the veggies browned, just soften them up a bit.
  2. Reduce heat to low and add cheese. Stir until cheese is melted and incorporated into the vegetables. Add the flour and stir for 2 minutes. You're going to end up with something that looks a bit like a roux. Don't overcook it. You don't want this to get brown.
  3. Once the flour and cheese are fully incorporated, slowly add in the wine, stirring constantly. Once the wine is completely in, add the chicken broth. Increase heat to bring to a boil, then lower heat to a simmer.
  4. Throw the chicken breast into the simmering post. You're going to leave it all simmering, covered, for about 30 minutes, or until the chicken is done. We don't want to poison anybody. When the chicken is done, strip the meat from the bone and shred the meat. Throw the meat back into the soup.
  5. Add the heavy cream and let simmer for 5 more minutes. Season with salt and pepper to taste.
  6. Garnish with a little more Gorgonzola and finely chopped chives.
Good times!

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