On The Menu Recipe: Smoked Chicken, Broccoli, Black Bean Soup — An original recipe created for George’s at the Cove

• Ingredients


1/2 cup unsalted butter

1/2 cup diced carrots

1/2 cup diced onions

1/2 cup diced celery

1 cup broccoli stems, peeled & diced

2 teaspoons dried thyme

2 teaspoons dried oregano

1 teaspoon Dried sweet basil

1/4 cup dry white wine

4 cup chicken stock, hot

1 tablespoon Worcestershire sauce

1/2 teaspoon Tabasco sauce

1 cup cooked black beans

1 cup broccoli florets

2 cups heavy cream

2 tablespoons cornstarch mixed with a small amount of warm water (optional)

Salt and ground black pepper, to taste


1 cup diced smoked chicken

• Preparation


In 1/4 cup butter, sauté carrots, onion, celery and broccoli stems for 5 minutes. Add thyme, oregano and basil; sauté 5 minutes more. Add wine and deglaze pan. Add hot chicken stock and reduce by one-third. Add Worcestershire sauce, Tabasco sauce, smoked chicken, beans, broccoli florets: simmer for 5 minutes. Add cream, simmer for 5 minutes more and season to taste (thickening with cornstarch is desired). Drop in remaining butter, piece by piece, stirring until melted and serve immediately.


On a covered grill, slightly smoke boneless chicken until fully cooked (about 30 minutes.) Our chef uses applewood chips and does not allow the grill to become too hot.

Related posts:

  1. On the Menu recipe: Crepes from Crepes & Corks
  2. Arterra’s Handmade Fettucini (with dried cranberries, applewood bacon, butternut squash and goat cheese alfredo sauce)
  3. on the Menu recipe: Sammy’s Chilled Roast Vegetable Salad (gluten-free)
  4. On the Menu:CALVADOS-POACHED APRICOTS from Chef William Bradley, Addison Restaurant
  5. On the Menu: Beaumont’s Cioppino

Short URL: http://www.lajollalight.com/?p=52979

Posted by Staff on Oct 24, 2011. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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