Hot smoked chicken soup

Yield: 1 Servings

Measure Ingredient
1 large Onion; coarsely chopped
3 \N Cloves garlic; minced
3 tablespoons Ground cayenne pepper
1½ tablespoon Ground coriander
1 teaspoon Ground mace
1 teaspoon Cloves
1 teaspoon Cumin
3 tablespoons Olive oil
3 tablespoons Unsalted butter
2 quarts Light chicken stock
4 larges Roasted red bell peppers; cleaned & chopped
3 \N Roasted california green chilies; cleaned & chopped
1 cup Smoked chicken; shredded
\N \N Salt and pepper; to taste
½ cup Creme fraiche

In a large soup pot, cook the onion, garlic, and spices in the olive oil and butter over moderate heat for 10 minutes, stirring frequently. Add the chicken stock and red peppers* and bring to a boil over high heat. Boil for 5 minutes, stirring frequently. Reduce the heat to moderate and cook for 15 minutes.

* [NOTE: As noted above, I roasted the bell peppers and pasillas together, and preserved all of the juice. When the recipe said to add the bell peppers, I added both types of peppers plus the considerable amount of juice from roasting the peppers.] Cool the soup mixture to room temperature. Puree in a blender until smooth**. Strain it through a fine wire mesh, and return it to the saucepan.

** [NOTE: I could not fit this amount of stuff into either my blender or my food processor, so I strained it *before* I pureed it so I'd only have to puree the solids. After I pureed them, I didn't bother to strain the results. If a smooth strained soup is a priority for you, you should strain it back into the pot.]

Bring the soup to a boil over high heat. Cook for 15 minutes over high heat, stirring frequently. Add all but a few strips of the roasted green chilies (chop the remaining chilies for garnish) and the chicken. Reduce heat to moderate and cook for 15 minutes. Season the soup with salt and pepper, and serve with a drizzle of creme fraiche and the chopped bits of the remaining green chilies.

The last time I made this I changed some things even more. To wit: 1) Adding 5 fresh Anaheims with the roasted red peppers 2) Added two minced chipotles (and less chicken) This last one was the most successful of all ~- it had a *nice* burn to it without being painful, and had a nice smokey flavor. We always serve it over a large mound of Thai jasmine rice. It is also an excellent cold summertime soup or rice flavoring. I flavor rice with it and bring it to work for lunch. It keeps approximately forever in the fridge (or so I've been told). Enjoy! Curtis Jackson cjackson@...

Busted by Christopher E. Eaves <cea260@...> Recipe by: "Hot, Hotter, Hottest" Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 15, 1998

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