Smoked chicken, broccoli and black bean soup (georges at the
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 100 | grams | Unsalted butter |
| 2 | mediums | Carrots; diced |
| 1 | medium | Onions; diced |
| 2 | Sticks celery; sliced | |
| 2 | Heads broccoli | |
| 2 | teaspoons | Dried thyme leaves |
| 2 | teaspoons | Dried oregano leaves |
| 1 | teaspoon | Dried basil leaves |
| ½ | cup | White wine |
| 5 | cups | Chicken stock |
| 1 | tablespoon | Worcestershire sauce |
| ½ | teaspoon | Tabasco sauce |
| 1½ | cup | Smoked chicken; diced |
| 1½ | cup | Cooked black beans |
| 2 | cups | Heavy cream or milk |
| Salt and pepper to taste | ||
| 2 | tablespoons | Cornflour mixed with 4 tablespoons water |
Directions
Cut the broccoli heads into small florets and stems. Reserve the florets for later use and finely slice the stems.
Melt half the butter in a deep saucepan and add the carrots, onions, celery and broccoli stems for 5 minutes or until softened. Add the thyme, oregano, basil and saut‚ for a further 5 minutes. Add the wine and mix well, allowing the alcohol to evaporate, about 2 minutes.
Add the hot stock and simmer the soup for 15 minutes then add the worcestershire and tabasco sauces, smoked chicken, beans and broccoli florets and simmer for 5 minutes.
Add the cream or milk and simmer for a further 5 minutes. Add the cornflour mixture and simmer the soup while it thickens slightly. Season to taste with salt and pepper then add the remaining butter a little at a time and stirring well to incorporate.
Serve immediately.
Converted by MC_Buster.
Per serving: 1717 Calories (kcal); 88g Total Fat; (46% calories from fat); 68g Protein; 160g Carbohydrate; 219mg Cholesterol; 11365mg Sodium Food Exchanges: 4 Grain(Starch); 1½ Lean Meat; 17 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.