Post by roseberri on Jan 10, 2019 13:48:01 GMT -5
Ingredients:
2 tablespoons olive oil
2 tablespoons unsalted butter
1 medium onion, finely chopped (about 1 cup chopped)
3 skinny carrots, peeled and sliced into 1/4-inch thick coins (about 3/4 cup sliced)
1 stalk celery, finely chopped (about 1/4 cup chopped)
3 garlic cloves, minced (about 1 tablespoon minced)
1/4 cup all purpose flour
1/2 teaspoon paprika
1 quart chicken stock
1 bay leaf
2 boneless skinless chicken breasts, cut into bite sized cubes
2 medium yukon gold potatoes, cut into 1/2-inch cubes (about 1 cup cubed)
1/2 cup fresh or frozen English peas
1 cup whole milk, at room temperature
1/4 cup heavy cream, at room temperature
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
salt and freshly ground black pepper, to taste
pie crust crackers or oyster crackers, optional for topping
Directions:
If you haven’t already, measure out your milk and cream in a 2-cup glass measuring cup or bowl and set aside to come to room temperature.
In a large soup pot or heavy dutch oven, heat butter and olive oil over medium heat until melted and sizzling. Add onion, carrot, celery and garlic and a hearty pinch of salt and pepper and sauté, stirring occasionally, until veggies are softened and onions are starting to brown, about 15 minutes.
Add flour and paprika and stir until flour thickens and evenly coats veggies in a paste-like consistency.
Add broth and bay leaf and bring to a simmer.
Add chicken, cubed potatoes and peas and gently simmer for about 20 minutes or until chicken is cooked through and potatoes are fork tender. Remove from heat.
Temper the milk and cream mixture by ladling about 1/4 cup of hot soup liquid into measuring cup with milk, whisking constantly. Continue to ladle hot liquid, 1/4 cup at a time, until you’ve added about 1 to 1 1/2 cups and milk mixture is warmed to the touch. Pour into pot with remaining soup and stir to combine.
Stir in parsley and thyme. Taste and adjust salt and pepper as necessary before ladling into soup bowls to serve. Top with pie crust crackers or oyster crackers, if desired. Soup will also keep in the refrigerator for 2 to 3 days or frozen for up to 1 month. Reheat in a saucepan until heated through without letting it simmer.
2 tablespoons olive oil
2 tablespoons unsalted butter
1 medium onion, finely chopped (about 1 cup chopped)
3 skinny carrots, peeled and sliced into 1/4-inch thick coins (about 3/4 cup sliced)
1 stalk celery, finely chopped (about 1/4 cup chopped)
3 garlic cloves, minced (about 1 tablespoon minced)
1/4 cup all purpose flour
1/2 teaspoon paprika
1 quart chicken stock
1 bay leaf
2 boneless skinless chicken breasts, cut into bite sized cubes
2 medium yukon gold potatoes, cut into 1/2-inch cubes (about 1 cup cubed)
1/2 cup fresh or frozen English peas
1 cup whole milk, at room temperature
1/4 cup heavy cream, at room temperature
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
salt and freshly ground black pepper, to taste
pie crust crackers or oyster crackers, optional for topping
Directions:
If you haven’t already, measure out your milk and cream in a 2-cup glass measuring cup or bowl and set aside to come to room temperature.
In a large soup pot or heavy dutch oven, heat butter and olive oil over medium heat until melted and sizzling. Add onion, carrot, celery and garlic and a hearty pinch of salt and pepper and sauté, stirring occasionally, until veggies are softened and onions are starting to brown, about 15 minutes.
Add flour and paprika and stir until flour thickens and evenly coats veggies in a paste-like consistency.
Add broth and bay leaf and bring to a simmer.
Add chicken, cubed potatoes and peas and gently simmer for about 20 minutes or until chicken is cooked through and potatoes are fork tender. Remove from heat.
Temper the milk and cream mixture by ladling about 1/4 cup of hot soup liquid into measuring cup with milk, whisking constantly. Continue to ladle hot liquid, 1/4 cup at a time, until you’ve added about 1 to 1 1/2 cups and milk mixture is warmed to the touch. Pour into pot with remaining soup and stir to combine.
Stir in parsley and thyme. Taste and adjust salt and pepper as necessary before ladling into soup bowls to serve. Top with pie crust crackers or oyster crackers, if desired. Soup will also keep in the refrigerator for 2 to 3 days or frozen for up to 1 month. Reheat in a saucepan until heated through without letting it simmer.