Here's a simple autumn soup that makes me very happy. You'll notice there's no basil in it. Nothing unusual about that--there's not supposed to be any basil in it.
I specifically chose a dinner recipe with no basil in it because I spent half the day processing all the basil in the garden into frozen proto-pesto (i.e., just food-processed basil and lots of olive oil to keep it preserved; other ingredients to be added at time of defrosting). As a result, right now the merest whiff of basil makes me positively ill. It won't take long for these effects to wear off, luckily. But you can be sure that the last soup on my mind tonight was Pistou.
So instead I went for a version of potato-leek soup that I specially designed to use up some particularly nice leftovers from a roasted chicken.
I served the soup with Bakerina's Rice Bread, which is every bit as great as you'd expect it to be, coming from Bakerina. Tender and crumb-y inside, with a crackly, crunchy crust.
POTATO-LEEK SOUP WITH CHICKEN
3 to 4 c. peeled, chopped floury potatoes
3 c. chopped leeks, white and pale-green parts only (make sure to rinse them well, inside and out)
chicken broth to cover by 2 inches
1 c. cooked, shredded chicken
a splash of milk and/or cream
sea salt and freshly ground pepper to taste
Combine the potatoes, leeks, and broth in a large pot, bring to a boil, and keep at a high simmer until the vegetables are falling-apart tender. Puree in batches in a food processor. Return to the pot.
Add the chicken, milk, and seasonings. Heat through--do not boil.