INGREDIENTS

1 whole roasted chicken (home roasted or purchased)

1 leek, whites and pale green part only, cleaned and sliced

3 carrots, peeled and sliced

2 fennel bulbs sliced

2 garlic cloves, minced

¼ teaspoon red chili flakes

2-3 sprigs of fresh thyme

2-3 sprigs of fresh oregano

1 bay leaf

1 quart chicken stock

2 quarts water

1 can cannellini beans drained and rinsed

1 tablespoon unsalted butter

Kosher Salt

Freshly ground black pepper

Juice of ¼ lemon

Handful of fennel fronds for garnish

METHOD

In a large stockpot over medium high heat melt butter and add in leeks, stir to coat and season with a pinch of salt.  Sauté leeks for a few minutes until tender.

Add in carrots, fennel, garlic and chili flakes, season with a pinch of salt and sauté with leeks for a few minutes until tender. 

Using a bit of cheesecloth or a spice bag, wrap up the thyme, oregano and bay leaf and add to pot. Pour in chicken stock and water and bring up to a simmer. Reduce heat to medium and let simmer for 20 minutes. Check seasoning and add salt if needed.

Meanwhile when roasted chicken is cool enough to handle, tear off meat from carcass into small bite sized pieces.

Remove soup from heat, discard herb bag. Add chicken, cannellini beans and lemon juice and stir.

Garnish with fennel fronds a fresh ground black pepper.

Serves 6-8

1 1/2  pounds fresh assorted tomatoes, cored and quartered

1 red bell pepper 

2 carrots, sliced down center and chopped into 1 inch slices

3 cloves garlic, peeled

1 small yellow onion, sliced a 1/4 inch thick

3 tablespoons extra virgin olive oil

2 sprigs thyme

1/2  tablespoon paprika

1/4 teaspoon red chili flakes

1 tablespoon salt

½ tablespoon freshly ground black pepper

1 teaspoon granulated sugar

1 quart chicken stock (vegetable stock  substitute)

2 cups water

1 bay leaf

METHOD

Preheat oven to 425 degrees F.

In a large roasting dish, add oil, onions, garlic,  tomatoes, carrots, thyme sprigs, paprika, chili flakes, salt, pepper and sugar. Toss to coat and  roast for 45 minutes.

Place bell pepper on oven rack for 30-45 minutes (while tomatoes are roasting) until skin is charred and blistered. Place pepper in paper bag and allow to steam until cool enough to handle. Peel skin and remove head and seeds and chop.

Remove thyme sprigs from roasting dish. Heat a stock pot on high.  Add tomatoes, carrots, onions and garlic (including roasting liquid) and chopped roasted bell pepper to pot. Pour in chicken stock, water and bay leaf. Bring to a boil then reduce heat and simmer for 15 minutes. Remove from heat. set aside to cool for 20 minutes.

In batches, puree soup until smooth using a blender or food processor.

Reheat to serve.

Serves 4-6

INGREDIENTS

3 leeks (whites and light greens only) rinsed and diced

2 tablespoons unsalted butter

1 tablespoon + 1 teaspoon curry powder

2 teaspoons kosher salt

2 cauliflower heads, cored and cut into florets

1 quart chicken stock

2 cups water

GARNISH

Olive oil

Sour cream

Freshly ground black pepper

METHOD 

In a large pot, melt butter and sauté leeks until tender, about 2-3 minutes. Add in curry powder and salt. Stir to coat until curry becomes aromatic.

Add in cauliflower florets, chicken stock and water.

Bring liquid up to a boil then reduce heat to medium. Gently simmer covered for 30 minutes until cauliflower is fully cooked and tender.

Remove from heat and set aside to cool for 30 minutes.

Using a blender or food processor, puree soup in batches.

Check seasoning and add salt if needed.

Reheat to serve and garnish with a drizzle of olive oil, a dollop of sour cream and freshly ground black pepper.

Serves 4-6