""This was a little crazy," she writes in the recipe's intro. "I was walking through an airport once and spotted chicken pot pie soup on a restaurant menu. What a good idea!" "It was actually harder to make than it sounded my first few attempts just tasted like chicken pot pie filling, not soup," she added. "This one, though, hit all the right comforting notes, with good chicken stock, roasted chicken, and puff pastry croutons.""
"3 chicken breasts, skin-on, bone-in (2.5 to 3 pounds total) 7 cups of chicken stock, preferably homemade 5 medium-sized carrots, peeled and chopped or diced 3 leeks, white and light-green parts chopped 3 garlic cloves, minced 2 fennel, tops and cores removed, chopped 1 cup of frozen whole pearl onions 1 10-ounce bag of frozen peas cup of cream sherry"
The chicken pot pie soup idea came from seeing the dish on a restaurant menu in an airport. Early attempts produced thick pot pie filling rather than soup, but the refined version balances good chicken stock with roasted chicken and puff pastry croutons for texture. The recipe serves six and calls for skin-on, bone-in chicken breasts, homemade chicken stock, carrots, leeks, garlic, fennel, pearl onions, frozen peas, cream sherry, Wondra flour, parsley, butter, tarragon, and a Parmesan rind. Puff pastry croutons are made from one sheet of frozen puff pastry with an egg-and-cream wash and seasoning.
Read at www.businessinsider.com
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