| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Tamara4 |
1 |
servings |
INGREDIENTS
| 100 |
g |
Unsalted butter |
| 2 |
md |
Carrots; diced |
| 1 |
md |
Onions; diced |
| 2 |
|
Sticks celery; sliced |
| 2 |
|
Heads broccoli |
| 2 |
ts |
Dried thyme leaves |
| 2 |
ts |
Dried oregano leaves |
| 1 |
ts |
Dried basil leaves |
| 1/2 |
c |
White wine |
| 5 |
c |
Chicken stock |
| 1 |
tb |
Worcestershire sauce |
| 1/2 |
ts |
Tabasco sauce |
| 1 1/2 |
c |
Smoked chicken; diced |
| 1 1/2 |
c |
Cooked black beans |
| 2 |
c |
Heavy cream or milk |
|
|
Salt and pepper to taste |
| 2 |
tb |
Cornflour mixed with 4 tablespoons water |
INSTRUCTIONS
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); 1 1/2 Lean Meat; 17 Vegetable; 0 Fruit;
16 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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