Recipe - Creamy But Lean Chicken And Leeks (Mf)

1 tablespoon Butter
4 lg Leeks (white parts only),
chopped
4 Celery stalks, chopped
6 cup Chicken broth
1/3 cup Long grain rice or One half cup
medium or short grain rice
bouquet garni
One half teaspoon Dried thyme, and
One half teaspoon Bay leaf, plus
A few parsley sprigs,
wrapped in cheesecloth
1 Lemon, juice of
Salt and freshly ground
white pepper
2 Whole skinless boneless
chicken breasts, cut into
1/2inch cubes
1/3 cup Minced fresh parsley

Heat the butter in a saucepan. Add the leeks and celery and toss together
for a few seconds. Add One half cup of the chicken broth. Cover and simmer over
low heat for 5 to 10 minutes or until vegetables are tender. Add the
remaining broth and rice and bouquet garni. Cover and simmer, over very low
heat for 25 minutes or until rice is very tender.

Remove the bouquet garni and puree the soup through a food mill or food
processor. Return it to the saucepan, add the lemon juice and season to
taste with salt and pepper. If soup is thin, simmer it down until thick
enough; if too thick, add some water. Add the chicken and simmer,
uncovered, for 5 minutes or until chicken is just cooked through. Adjust
the seasoning. Portion out and garnish with parsley.

Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved

Busted by Gail Shermeyer 4paws@netrax.net on May 24, 1997

Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6692 Posted to MCRecipe
Digest V1 #626 by 4paws@netrax.net (ShermeyerGail) on May 29, 1997