Categories: Soup
Ingredients
- 4 tbsp. butter
- 3/4 lb. ground chicken
- 1 tbsp. finely chopped fresh rosemary
- 1/2 lb. butternut squash, peeled and cut into 1/2-inch pieces
- 1/4 lb. celery root, peeled and cut into 1/2-inch pieces
- 1 large leek, trimmed, halved lengthwise and thinly sliced
- 3/4 tsp celery seed
- 1 tbsp. chopped fresh thyme
- 6 cups chicken stock
- 6 oz. campanelle or other dried pasta
- 1/4 cup crème fraiche
- 1 tsp finely grated lemon zest
Directions
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In a large pot with a lid, melt 2 tbsp. butter over medium-high. Add the chicken and rosemary; season with salt and pepper. Cook, stirring and breaking up the chicken with a spoon, until browned, about 5 minutes. Transfer to a bowl.
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In the pot, melt the remaining 2 tbsp. butter over medium. Add the squash, celery root, leek, celery seed and half the thyme; season. Cook, stirring occasionally, about 2 minutes, until the vegetables are coated with butter.
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Stir in the stock; cover and bring to a boil. Stir in the pasta and chicken and cook, uncovered, over medium, stirring occasionally, until the pasta is al dente and the vegetables are tender, about 6 minutes. Divide among 4 bowls. Top with the crème fraiche, lemon zest and remaining thyme.