"George's at the Cove" Black Bean Soup
- Ready In:
- 1hr 30mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 1⁄2 cup unsalted butter
- 1⁄2 cup diced carrot
- 1⁄2 cup diced onion
- 1⁄2 cup diced celery
- 1 cup broccoli stem, peeled and diced
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon dried sweet basil leaves
- 1⁄4 cup dry white wine
- 4 cups chicken stock, hot
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon Tabasco sauce (I like Cholula)
- 1 cup diced smoked chicken (recipe follows)
- 1 cup cooked black beans
- 1 cup broccoli floret
- 2 cups heavy cream
- salt & fresh ground pepper, to taste
- 2 tablespoons cornstarch, mixed with a small amount of warm water (optional)
directions
- In 1/4 cup butter, saute carrots, onion, celery and broccoli stems for 5 minutes.
- Add thyme, oregano and basil; saute 5 minutes more.
- Add wine and deglaze pan.
- Add hot chicken stock and reduce by one-third.
- Add Worcestershire sauce, Tabasco, smoked chicken, beans and broccoli florets; simmer 5 minutes.
- Add cream, simmer 5 minutes more and season to taste (thicken with cornstarch if desired).
- Drop in remaining butter, piece by piece, stirring until melted and serve immediately.
- Smoked Chicken: On a covered grill, slightly smoke boneless chicken, cooking to medium rare (about 30 minutes).
- Chef Meskan uses applewood chips and does not allow the grill to become too hot.
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Reviews
-
I just can't say enough about how wonderful this soup is. Of course, I am a sucker for anything with cream in it and this one does not disappoint. I will be making this again and again but I will triple the chicken and broccoli because. This is the perfect dish for a casual get together. I served it with your jalepeno/cheese cornbread (review follows). Oh, my DH and DS LOVED it, too. Thanks, GinnyP.
RECIPE SUBMITTED BY
GinnyP
Seattle, Washington