Cream of Chicken & Poblano Soup
*Meat of 1/2 whole cooked chicken
(approx 4 cps roti chicken meat works well)
6 strips of bacon; chopped fine after placing in freezer for 30 min
**2 lg poblano peppers; diced
**1 red bell pepper; diced
1 yellow onion; diced
2 lg carrots; diced
2 stalks celery; diced
3-4 lg/outer cloves garlic; minced
2 TBL cleaned ginger; minced
2-3 canned chipotle peppers packed in adobo sauce; smashed into paste
3/4 cp cilantro leaves
**3 cp frozen corn
2 Boxes of organic chicken broth
(approx 6-8 cps)
2 TBL Better Than Bouillon Chicken Base
3 TBL chili powder
1 TBL ground cumin
1 tsp oregano/marjoram leaves
1/2 tsp thyme
2 pinch nutmeg
2 bay leaves
3/4 cp flour
3/4 cp olive oil
salt n pepper
3 cps heavy cream
Notes -
Would be better using boiled whole chicken (1/2) then making fresh homemade stock by placing the bones back in the boiling water with chopped carrots. celery, onion, garlic, cloves, whole black pepper, bay leaves, and herbs de provence. Simmer for 6 hrs adding bay leaves/herbs last 3 hrs. Strain
Poblano, red bell peppers and corn (use whole cobs) can be roasted over gas flame, broiled, or blackened in saute pan to add flavor to soup
Soup is always better the next day
Adjust thickness (if to thin), before adding cream, by increasing heat to a simmer and adding cornstarch mixed with water until desired thickness. If to thick simply add more chicken stock
1. Saute poblano peppers w bacon over high heat in a large stock pot with 1/4 cp olive oil until peppers are slightly browned and bacon is just starting to crisp. (if roasting peppers just cook corn and add peppers when adding stock)
2. Add onion, carrot, celery, garlic, ginger, and red bell peppers and sweat for 10-15 min until softened
3. Add rest of olive oil and flour and cook 5 min
4. Add rest of ingredients except chicken, cream, and fresh cilantro, stir well and simmer for 1 hour
5. Remove bay leaves
5. Add cream and cook 30 min
6. Add chicken and cilantro and cook 30 min
Top with sour cream, pico de gallo, smashed corn tortilla chips, and cilantro sprigs
Borsch ( Polish/Ukrainian Beet Soup)
3 whole fresh med (if lg use 2) beets med diced (everything will be red so be careful, do by a sink with running water and wear a glove)
1 sm yellow onion chopped
3 garlic cloves minced
1 tbsp fresh ginger minced (nontraditional, our little secret)
½ cup parsnip sm diced
¼ head cabbage shredded across grain (preferably Savoy and use ½ head if small)
4 lg brussel sprouts chopped fine (bottom root cut off)
½ jumbo potato med diced
½ cup carrots chopped fine
2 dash cloves (ground)
½ tsp herbs de province
2 pinches curry powder
salt/pepper (ALWAYS do lightly while sautéing, use more at end to season to taste)
8 cups fresh (preferably home made) chicken stock (if using can use ½ and ½ beef and chicken)
2-3 tbsp red wine vinegar or balsamic vinegar
1 tbsp better than bouillon chicken base
¾ cup dry marsala or sherry
olive oil
2 tbsp butter
Sauté on low onion, ginger, garlic in olive oil for 15 mins. Add cabbage, brussel sprouts, parsnips, carrots, dried herbs and butter increase to high sauté for 10 mins stirring. Add wine and cook 5 mins high heat. Add rest of ingredients except better than bouillon and vinegar cook on low for 2 hours. Adjust soup with better than bouillon and vinegar to taste, and salt/pepper to taste, cook another 30 mins on low.
Garnish: Any combination of dollop of sour cream or yogurt, fresh dill, and serve with chunks of pumpernickel bread with butter.
Chef Will's optional suggestions-If you put a piece of slow cook veal shank, oxtail, pot roast in the middle of a bowl of this soup, it will elevate this dish to another level and turn it into a hearty dinner. Can sub rice or noodles for meat. Side dish – pirogues (boil for 5 mins, pat dry, sauté in butter until brown in very hot pan), caramel onions, sour cream and bacon bits.
SOUP IS ALWAYS BETTER THE NEXT DAY.
