Recipe: Norwegian Chicken Soup with Apples and Vegetables (Hunsekjuttsuppe)

CHICKEN SOUP WITH APPLES AND VEGETABLES
(HUNSEKJUTTSUPPE)

1 quart chicken stock or broth
3 tablespoons unsalted butter
1 leek, white portion only, cleaned and thinly sliced
1 small carrot, peeled and finely diced
1 (2-inch) piece of parsnip, peeled and finely diced
3 tablespoons flour
2 medium Granny Smith or other tart apples, peeled quartered and cut in 1/2-inch vertical slices
1 1/2 cups diced cooked chicken breast
Salt and ground white pepper (to taste)

Heat broth to a simmer.

Melt butter in a saucepan and slowly saute leek, carrot and parsnip for about 7 minutes or until they begin to soften but do not take on color.

Stir in flour and cook for 5 minutes, stirring until well blended.

Turn vegetable mixture into hot broth, stirring vigorously. Simmer gently for about 10 minutes or until soup is smooth and slightly thick.

Add apple slices and chicken, and simmer about 10 minutes or until apples and vegetables are tender but still slightly firm. Adjust seasonings with salt and pepper.

Servings: 6
Source: The Whole World Loves Chicken Soup by Mimi Sheraton