Sunday, August 19, 2007
This chicken soup is something I made up to answer two distinct cravings I had, and to use up some grilled chicken breasts from a previous night's dinner.
The cravings I'd had were for two, different, regional South Louisiana favorites -- chicken with lima beans (sort of stewed/smothered together) and gumbo verte (greens gumbo involving mustard greens and, sometimes, any other greens you'd like).
I started by sauteeing the trinity, then I threw in as many green things as I could find around the kitchen. I was pretty happy with the end results, and another "envie" was satistfied.
Chicken Soup Verte
1 tbsp olive or grapeseed oil
1 small onion, chopped
1 yellow pepper, chopped
3 - 4 cloves garlic, minced
2 12oz boxes frozen baby lima beans
1 1/2 qt chicken stock
1 c frozen spinach
1 c cabbage, roughly chopped
1 c arugula, chiffonade
3 Tbsp cilantro, chiffonade
3/4 lb cooked chicken, diced
juice of 1 lime
splash of rice wine vinegar
Tabasco Green Hot Sauce
1) In a large pot, saute' the onion, garlic, and pepper in the olive oil. Season with a pinch of salt, pepper, and creole seasoning.
2) Add the lima beans and all of the chopped greens and cilantro. Saute' one minute to wilt, then add the chicken stock.
3) Simmer 15 minutes.
4) Using an immersion blender, puree until about only half the beans are still intact.
5) Add the diced chicken, lime juice, rice wine vinegar, and Tabasco Green. Let chicken warm through, approx 1-2 minutes.
6) Season to taste with creole seasoning, salt, pepper, and Tabasco Green. You may not need additional salt, if your creole seasoning already contains salt.
Serve garnished cilantro leaves.