• Ingredients FOR THE SOUP:
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
FOR THE SMOKED CHICKEN:
1 cup diced smoked chicken
• Preparation FOR THE SOUP:
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.
FOR THE SMOKED CHICKEN:
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.