Chicken Pot Pie Soup April 28, 2021 by Jill Foucre Leave a Comment Chicken Pot Pie Soup 2021-04-29 01:14:19 Serves 6 Print Ingredients 3 Chicken Breasts Skin-on, bone-in or Rotisserie Chicken Olive Oil Salt & Pepper 6 tablespoons unsalted Butter 5 cups chopped Leeks (white and light green parts) 4 cups chopped Fennel (remove tops and cores) 3 cups diced Carrots 1 tablespoon minced Garlic 1 tablespoon Tarragon leaves 1/4 cup Wondra Flour 3/4 cup Cream Sherry divided 7 cups Chicken Stock 1 rind of Parmesan cheese 1 10 oz bag frozen Peas 1 cup frozen whole Pearl Onions 1/4 cup minced Parsley Instructions Preheat oven to 350 degrees. Rub chicken breast with olive oil and sprinkle with salt and pepper. Roast for 35 mins. For a short cut use a purchased chicken and cut into 1 inch dice. Melt butter in a Dutch Oven over medium heat. Add leeks, fennel and carrots and sauté over medium heat for 10 minutes. Do not brown leeks. Stir in garlic and tarragon and cook for 1 minute. Sprinkle on the flour and cook stirring constantly for 2 mins. Add 1/2 C Sherry, the chicken stock, 4 t salt and 1 1/2 t pepper, and Parmesan rind. Bring to boil and simmer for 20 minutes. Add the cooked chicken, peas, and onions and simmer uncovered for 5 mins. Remove the rind before serving and add the remaining 1/4 C Sherry and parsley garnish. Adapted from from Modern Comfort Food, Ina Garten Adapted from from Modern Comfort Food, Ina Garten Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Rosemary White Bean Chowder December 30, 2020 by Jill Foucre Leave a Comment Rosemary White Bean Chowder 2020-12-31 01:45:39 Print Ingredients 2 tablespoons Extra Virgin Olive Oil 1 yellow onion, diced 4 cups chicken or vegetable broth, low sodium 1-2 tablespoons s.a.l.t. sisters Herbes de Provence with Sea Salt 12 ounces unpeeled red potatoes, diced 2 ½ cups coconut milk 1/3 cup flour 1 can Cannellini beans, drained and rinsed 2-3 ounces kale, chopped Instructions In a large pot, heat the EVOO. Add the onion and sauté until tender, about 5 minutes. Stir in the broth, Herbes de Provence, and potatoes; bring to a boil. Turn the heat to low and simmer for 30 minutes. In a medium bowl, add the coconut milk and flour, whisk until combined. Once the broth has simmered, stir in the milk and flour mixture along with the Cannellini beans. Turn heat up to medium until it reaches a boil, then reduce heat and simmer until potatoes are tender. Add the kale and cook until wilted, about 3-5 minutes. Serve hot. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Farro and Sausage Stew March 3, 2020 by Jill Foucre Leave a Comment Farro and Sausage Stew 2020-03-03 18:34:48 Serves 4 Print Ingredients 1 cup farro 2 tablespooons olive oil 8 ounces hot Italian sausage, casings removed 4 cloves garlic, sliced pinch of crushed red pepper flakes 5 cups chicken stock 1 bunch kale, stems removed, leaves roughly chopped, about 4 cups 1 teaspoon chopped fresh thyme salt and pepper 2 tablespoons grated pecorino-romano cheese Instructions In a large, heavy saucepan, cover farro with a couple inches of water. Cover and bring to a boil. Reduce heat, salt the water, and simmer gently until the farro is tender, about 30 mins. Drain. Meanwhile, in a large saucepan, heat 1 tablespoon of olive oil over medium heat. Cook the sausage, breaking it up, until browned, about 5 minutes. Transfer to a plate. Cook the garlic and pepper flakes until golden, 2 minutes. Add the stock; bring to a simmer. Stir in the farro and kale and simmer until the kale is tender, about 8 minutes. Remove from heat. Return the sausage to the saucepan and stir in the thyme. Season with salt and pepper. Divide into bowls and sprinkle with the cheese. Drizzle with the remaining olive oil. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Ham and Potato Chowder January 28, 2020 by Jill Foucre Leave a Comment Ham and Potato Chowder 2020-01-29 01:43:00 Print Ingredients 3 1/2 cups diced potato (I leave skin on) 1/3 cup diced celery 1/3 cup diced onion 1 cup diced carrot 1-2 cup diced ham 3 1/4 cups chicken stock 1 teaspoon salt 1 teaspoon ground black pepper 5 tablespoons butter 5 tablespoons flour 2 cups milk 2 cups shredded cheddar Instructions Combine potatoes, celery, carrots, onion, ham and broth in stockpot and bring to boil. Cook over medium heat until potatoes are tender - approximately 15-20 min. Stir in salt and pepper. In separate saucepan melt butter over medium low heat. Whisk in flour and stir constantly until thick. Slowly add milk as not to allow lumps to form. Increase heat to medium and stir until thickens (4-5 mins). Add cheese and stir until melted. Stir cheese mixture into stockpot and cook until heated through. Soup thickens as it cools. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Tom Yum Soup January 23, 2020 by Jill Foucre Leave a Comment Tom Yum Soup 2020-01-23 15:07:47 Serves 2 Print Ingredients 12 prawns 1/2 cup sliced mushrooms 4 cups chicken stock 4-5 hot chilis (crushed) 2 sticks lemongrass, only use the bottom stem portion (crushed and halved) 6 thin slices of galangal 4 kaffir lime leaves (stems removed) 1 small onion cut into large chunks 2 tablespoons tom yum paste 3 tablespoons fish sauce 2 teaspoons sugar 4 tablespoons fresh squeezed lime juice 2 tomatoes (cut into quarters) 2 tablespoons cilantro, roughly chopped 2 tablespoons sliced green onions Instructions Bring chicken stock to a boil over medium heat. Add lemongrass and galangal and keep cooking until fragrant (about a few minutes). Add mushrooms and onion. Continue cooking until boiling. Add fish sauce, tom yum paste, sugar, chilis (if desired) and stir well to combine. Add prawns. When prawns are fully cooked (only a minute or two), add tomato, kaffir lime leaves, cilantro and green onions. Remove from heat and add fresh lime juice. Notes Tom yum paste can be found at asian grocery stores and whole foods. If you cannot find kaffir lime leaves, add more fresh lime juice (according to your desired taste). Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/