When my husband and I got married, everyone at my bridal shower gave me a favorite recipe as part of their gift. My mother-in-law gave me this one. Now, when the person who has raised and fed your future husband gives you just one recipe, you pay attention to the one they give!
This recipe comes from the restaurant “George’s at the Cove” in La Jolla, CA. It was a little complicated to make, but after a few times, I learned a few shortcuts and omissions that didn’t affect the flavor at all (peeled and diced broccoli stems?? Um, no!) Now it’s easy enough to be a weeknight dinner, and still completely delicious. And I was right….it is one of my husband’s favorite meals! So, in all its simplified glory, I give you George’s Soup (yes, at our house, we even simplified the name!)
- 1/2 C unsalted butter, divided
- 3 medium carrots, peeled and sliced
- 1/2 medium onion, diced
- 1 tsp. each: basil, ground thyme, ground oregano
- 1/4 C cooking wine
- 4 C boiling water
- 1 Tbsp. chicken “Better than Bullion” soup base
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp. Tabasco sauce
- 1 C diced or shredded cooked chicken breast (canned, drained chicken works here!)
- 1 15-oz. can black beans, drained and rinsed
- 1 1/2 C chopped broccoli florets
- 2 C heavy cream
Melt 1/4 C butter in a large soup pot. Add the onion and carrots and sauté for 5 minutes over medium heat. Add the basil, thyme and oregano and sauté 5 minutes more. Add the cooking wine and deglaze the pan.
Add the boiling water and soup base. Increase heat to high and allow the soup to boil uncovered until the liquid is reduced by 1/3 (about 7 minutes).
Reduce heat back to medium and add Worcestershire sauce, Tabasco sauce, chicken, beans, and broccoli. Cover and simmer 5 minutes.
Add the cream and leave on heat 5 more minutes, stirring frequently.
Remove from heat, and drop the remaining 1/4 C butter in, piece by piece.
Stir until the butter is completely melted. Yields 1 1/2 quarts soup.
Enjoy hot with salad and rolls. Gorgeous and delicious!
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