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Smoked Chicken, Broccoli & Black Bean Soup

Source of Recipe

by Ginny/EDC, from George's at the Cove' restaurant - La Jolla, CA


Recipe Introduction

This is from the restaurant 'George's at the Cove' in La Jolla, CA. This soup has been so popular they have the recipe printed and ready for anyone who asks.

Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=1048.1

List of Ingredients

1/2 c unsalted butter
1/2 c diced carrots
1/2 c diced onions 1/2 c diced celery
1 c broccoli stems, peeled and diced
2 t dried thyme
2 t dried oregano
1 t dried sweet basil
1/4 c dry white wine
4 c chicken stock, hot
1 T Worcestershire sauce
1/2 t Tabasco sauce
1 c diced smoked chicken (recipe follows)
1 c cooked black beans
1 c broccoli florets
2 c heavy cream
salt and ground black pepper to taste
2 T cornstarch mixed with a small amount of warm water (optional)


Recipe

In 1/4 c butter, saute carrots, onion, celery, and broccoli stems for 5 minutes. Add thyme, oregano, and basil; saute for 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 Scott Meskan of George's, uses applewood chips and does not allow the grill to become too hot.