Monday, February 19, 2007

Bean soup with chicken

People that know me, say I am soup mad. Especially during winter such a soup is nourishing and, I believe, chase colds and flus away. As a base I used stock made from the bones from a chicken I made yesterday. You can vary the quantity of the different ingredients, but I found the combination delicious.

Serves 3 hungry, 4 less hungry.


1 ltr / 2 pints of good chicken stock
3 stalks of celery, whole
7 chalottes, whole
1 medium sized red pepper
1 can of tomatoes (14,5 oz / 411 grs - I used the S&W stewed tomatoes, mexican recipe)
1 can of brown beans, washed
3-4 tbsp chili dipping sauce
1-2 tsp sugar
5 fluid oz / 1,5 dl sour cream
7,5 oz / 200 grs cold chicken meat

Pour chalottes, celery, tomatoes into the chicken stock. Allow to simmer for 15-20 minutes. Add chilisauce and sugar.

Take out 3/4 of stock and all the vegetables, and place in blender with sour cream. Add half the can of brown beans. Blend until smooth. Pour soup back into the pan, and add the rest of the beans. Allow to boil for antother 10 minutes.

Place cold chicken meat in soup plate, pour warm soup over. Serve with good bread and butter, or croutons.

1 comment:

Vacations said...

You have done a nice blog.