Bistro Chicken and White Wine Bisque

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These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free

As the season ripens, take advantage of ever-changing local produce to create variations on this delicious bisque. Try adding watercress, arugula or even steamed sweet peas to the pesto. Or fold in any of your favorite summer vegetables such as summer squash, tomatoes, eggplant, corn or peppers right along with the chicken.

Ingredients

Preparation

In a heavy soup pot, heat oil over medium heat and cook shallots until tender, 5 to 8 minutes. Add wine and cook until it is mostly reduced. Add chicken and chicken stock. Bring to a simmer and with a wire whisk, blend in roux until soup is slightly thickened and creamy.

Simmer soup for 10 to 12 minutes and adjust seasoning with salt and pepper. Stir in cream and 1/4 cup pesto and heat through.

Serve soup garnished with additional pesto.

Notes

For the roux: Cook together 2 tablespoons butter and 2 tablespoons all-purpose flour or gluten-free flour over medium heat for 3 to 4 minutes.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired February 17, 2011.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: soup

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