This luxurious Soupe au Poulet à la Française skips the time-consuming broth-making step and uses poached chicken breasts in quality stock instead. That way the clean flavors of fennel and leeks caramelized and deglazed in vermouth shine through—with a swirl of silky spinach added at the end to contribute a nutritional punch. The marinated fennel garnish will last for up to a month in the fridge and is also great in salads, tacos, and du Puy lentils, or as a snack with crackers.
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- 1. For marinated fennel, in small pot, combine oil, white wine vinegar, and salt over medium heat. Bring to a simmer, stirring to dissolve salt. Place diced fennel, chopped tarragon, and fennel fronds in heatproof jar or container and pour vinegar mixture over top. Let cool at room temperature. Refrigerate until needed.
- For soup, in large pot, heat olive oil over medium heat. When hot, add diced fennel, leek, celery, garlic, salt, and pepper. Cook for 10 minutes, or until softened and starting to brown.
- Deglaze pot with vermouth or wine and cook for 30 seconds. Add broth, chicken breasts, and tarragon leaves. Bring to a boil, then reduce heat to medium. Simmer, partially covered, for 20 minutes. Add spinach and pasta and simmer for 3 minutes, or until softened. Taste and add additional salt and pepper, if desired.
- To serve, divide soup among 6 bowls and top with marinated fennel.
Per serving: 259 calories; 19 g protein; 10 g total fat (2 g sat. fat); 25 g total carbohydrates (2 g sugars, 3 g fiber); 309 mg sodium