Grilled Chicken and Lentil Soup (serves 4-6)
Ingredients
3 Grilled chicken breasts (about 5 oz each) chopped in small pieces
6 cups cooked lentil beans, drained
3 cups chicken or vegetable stock
1 yellow onion chopped finely
2 oz fresh thyme
2 oz fresh oregano
1 cup canned tomato
1/2 cup shredded carrot
1/2 cup roasted garlic
3 oz olive oil
Method
Heat olive oil in a medium size pot, then add all ingredients except the beans. When the liquid comes to a boil you can add the beans and reduce to simmer. Let cook, uncovered, for approximately 20 minutes. (Add water if necessary. Should remain at a soupy consistency).
One option is to garish with toasted walnuts or I have even used warm goat cheese.
Always Cook with Love
If have any questions feel free to ask at nancyandsean@gmail.com!
Chef Sean
PS. If you want to make this vegetarian, use firm tofu, diced. If you are going to use the tofu I would saute or grill it before adding it to the soup, which should be added to each portion right before serving. This will keep a caramelized flavor to the tofu. A nice garnish for the vegetarian option would be raw bean sprouts.
Thursday, November 13, 2008
Soups and Stocks
Black Bean Soup (serves 6-8)
Ingredients
3 cans black beans with juice
1 yellow onion (chopped finely)
2 green bell peppers (chopped finely)
3 cloves garlic (chopped)
1 hand full cilantro ( chopped)
2 cups diced tomato
3 cups chicken stock or vegetable stock
Sour Cream for garnish
You may also want to have some corn chips on the side.
This soup can also be used as a sauce for filling for burritos, topping for enchiladas, or as a dip for the half time of the big game. (Go Notre Dame).
One suggestion is that you can add a variety of chilies to change the flavor of this dish. One would be Chipoltle chilies, I would recommend that you add approximately 3 oz for this recipe.
If using this for an appetizer, simply heat soup and pour over chips and add your favorite cheese and top with green onion.
Method
In a medium size pot add all ingredients except the beans. Let cook for about 5 minutes. remember to stir often. Add the beans and turn down the heat. Let simmer, uncovered, for 20 minutes on low and serve.
Top the sour cream with a squeeze of lime for a refreshing flavor!
Always Cook With Love,
Chef Sean
Ingredients
3 cans black beans with juice
1 yellow onion (chopped finely)
2 green bell peppers (chopped finely)
3 cloves garlic (chopped)
1 hand full cilantro ( chopped)
2 cups diced tomato
3 cups chicken stock or vegetable stock
Sour Cream for garnish
You may also want to have some corn chips on the side.
This soup can also be used as a sauce for filling for burritos, topping for enchiladas, or as a dip for the half time of the big game. (Go Notre Dame).
One suggestion is that you can add a variety of chilies to change the flavor of this dish. One would be Chipoltle chilies, I would recommend that you add approximately 3 oz for this recipe.
If using this for an appetizer, simply heat soup and pour over chips and add your favorite cheese and top with green onion.
Method
In a medium size pot add all ingredients except the beans. Let cook for about 5 minutes. remember to stir often. Add the beans and turn down the heat. Let simmer, uncovered, for 20 minutes on low and serve.
Top the sour cream with a squeeze of lime for a refreshing flavor!
Always Cook With Love,
Chef Sean
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