Title: Leek And Chicken Soup
Categories: Gabriel's, Gate
Yield: 1 servings

2 Chicken fillets
1 tb Soy sauce
1 ts Butter
2 md Leeks; finely sliced
1 Carrot; diced
1 md Potato; diced
8 c Chicken stock
Salt and freshly ground
-black pepper
1 c Corn kernels
2 tb Parsley

Cut chicken into very small pieces and toss in a bowl with soy sauce.

Heat butter in a non stick fry pan and stir fry leeks for 2 minutes. Add
carrot and stir fry for 1 minute. Add potato and chicken stock and season
with salt and pepper. Bring to the boil and cook on medium heat for 15
minutes.

Blend half the soup to a puree and return the pureed soup to the pan. Add
corn kernels and simmer for 5 minutes. Add chicken pieces to hot soup and
leave on gentle heat for 5 minutes without boiling it. Stir in parsley and
serve.

Converted by MC_Buster.

Per serving: 589 Calories (kcal); 7g Total Fat; (11% calories from fat);
18g Protein; 96g Carbohydrate; 10mg Cholesterol; 18326mg Sodium Food
Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 7 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.