This original recipe has been a staple on our Level2 and Ocean Terrace menus for years. Hot and delicious, this smoked chicken, broccoli and black bean soup is sure to be a crowd-pleaser at the family dinner table or at your next group gathering.
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 mins.) Our Chef uses applewood chips and does not allow the grill to become too hot.
Ingredients
- 1/2 C Unsalted butter
- 1/2 C Diced carrots
- 1/2 C Diced onions
- 1/2 C Diced celery
- 1 C Broccoli stems, peeled & diced
- 2 t Dried thyme
- 2 t Dried oregano
- 1 t Dried sweet basil
- 1/4 C Dry white wine
- 4 C Chicken stock, hot
- 1 T Worcestershire sauce
- 1/2 t Tabasco sauce
- 1 C Cooked black beans
- 1 C Broccoli florets
- 2 C Heavy cream
- 2 T Cornstarch mixed with a small amount of warm water (optional)
- Salt and ground black pepper, to taste
- 1C Diced smoked chicken
