Recipe,Soup,Garnish (food),Seasoning,Atlanta,Chicken,Sour cream,Bouillon (broth),Stock (food),Garlic

5 soup recipes to keep you warm during the Atlanta storm

January 6, 2017

Ready to hunker down and eat some soup, Atlanta? These five recipes from the AJC archives should get you through even the roughest of storms. Chicken and Wild Rice Soup / Photo contributed by Cantaberry Restaurant Cantaberry’s Chicken and Wild Rice Soup Jessica Bruner of Ellijay restaurant Cantaberry’ssupplied this recipe, which required a little tweaking to go from restaurant version to home cook-friendly. Read more here 4 cups hot water 1 (5-ounce) package Uncle Ben’s Country Inn Chicken and Wild Rice, with seasoning packet 1 3/4 cups heavy cream 6 teaspoons chicken bouillon powder 1 cup shredded cooked chicken In a large saucepan, combine hot water and wild rice mix and its seasoning packet. Add heavy cream and bouillon powder. Bring to a boil and cook until thickened. Stir in chicken and serve hot. Makes: 7 cups Per 1/2-cup serving: 156 calories (percent of calories from fat, 66), 5 grams protein, 8 grams carbohydrates, trace fiber, 12 grams fat (7 grams saturated), 49 milligrams cholesterol, 290 milligrams sodium. Lentil Soup from Petite Auberge / Contributed by Adrienne Harris Petite Auberge’s Lentil Soup Anthony Gropp, head chef and co-owner of Petite Auberge (which is relocating this year after more than 40 years in Toco Hills), shared this recipe, which has been used since the restaurant opened. Read more here Gropp says it’s fine to use bacon ends and pieces, available at some butchers, in place of more expensive whole bacon strips. 1 tablespoon olive oil 1/4pound applewood-smoked bacon 1/2cup chopped celery 1/2cup chopped onion 1/2cup chopped carrot 1 small clove garlic, minced 1 pound dried lentils 8 cups chicken stock 1 tablespoon vinegar, more if desired Salt and pepper 1 cup heavy cream Watercress and sour cream, for garnish In a large saucepan, heat olive oil about 2 minutes on high heat.Add bacon and cook until partially done, about 2 minutes. Add celery, onion, carrot and garlic and lower heat.Cook just until vegetables begin to soften, stirring frequently so they do not burn.Add the lentils and stir until all the lentils are coated.Add chicken stock and bring mixture to a boil.Reduce heat so soup simmers vigorously and cook until lentils are tender, from 30 to 45 minutes depending on your lentils.Be sure to stir the soup regularly. When lentils are tender, remove soup from heat and cool for several minutes. In the jar of a blender, puree the soup in batches.Or use an immersion blender.Puree to the texture you like.At the restaurant, they prefer a chunky consistency for its rustic appeal.Return the soup to the saucepan and put it over low heat. Add vinegar and salt and pepper to taste. Finally, add cream and stir soup again. Garnish with a drizzle of sour cream and a sprig of watercress, if desired.Makes: 9 cups Per 1-cup serving:382 calories (percent of calories from fat, 42), 29 grams protein, 33 grams carbohydrates, 16 grams fiber, 20 grams fat (9 grams saturated), 47 milligrams cholesterol, 260 milligrams sodium. Chicken Tortilla Soup This recipe from now-shuttered Atlanta restaurant Nava uses toasted spices and guajillo pepper paste to bring out the flavor of the toasted corn tortillas. Hands on: 1 hour, 30 minutes Total time: 2 hours Serves: 10 At Nava,...

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