Brimming with protein, fiber, and antioxidants, this winning starter also makes a filling lunch or light dinner.
- 8 oz. boneless, skinless chicken breast halves cut into 8 strips
- 2 tsp. olive oil
- 3 tsp. balsamic vinegar
- 2 tbsp. butter
- 2 leeks about 1 lb., white and light green parts only, chopped
- 8 oz. Yukon Gold potato peeled and chopped
- 5 c. s low-sodium chicken broth
- 2 (13 oz.) pkgs. frozen peas thawed
- 4 tsp. fresh tarragon
In bowl, combine chicken, oil, 2 tsp. vinegar, 1/8 tsp. salt, and 1/8 tsp. pepper. Cover; refrigerate at least 30 min.
In large pot over medium heat, melt butter. Add leeks; cook, stirring often, until softened, about 6 min. Add potato, broth, 1/4 tsp. salt, and 1/4 tsp. pepper; over high heat, bring to a boil. Reduce heat to medium-low. Cover; cook until potatoes are almost tender, 10 min. Add peas; cover. Cook until tender, 7–8 min. Stir in tarragon. Cool slightly. In batches, in covered blender, purée until smooth.
Position oven rack so top of baking sheet will be 4" from heat source; heat broiler. Line baking sheet with foil. Thread each chicken piece onto 1 skewer; place on baking sheet. Broil 3–4 min. until no longer pink. Brush with remaining vinegar. Serve with soup. Garnish with scallions and chili pepper, if desired.
This recipe originally appeared in our print magazine.