Bistro Chicken and White Wine Bisque
As the seasons ripen and change, you may take advantage of a plethora of organic 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.
- 2 tablespoons olive oil Add to list
- 1 cup thinly sliced organic shallots or leeks Add to list
- 1/2 cup white wine (Cooper Mountain Reserve Chardonnay is a nice choice) Add to list
- 2 boneless skinless Draper Valley organic chicken breasts, cut into small chunks (or you may use 2 cups of cooked chicken meat) Add to list
- 3 cups well-seasoned chicken broth Add to list
- 1/4 cup roux (see note) Add to list
- Salt and pepper to taste Add to list
- 1/2 cup milk or cream Add to list
- Spinach, Sage and Hazelnut Pesto Add to list
In a heavy soup pot, heat the oil over medium heat and cook the shallots until tender, about 5 to 8 minutes. Add the wine and cook until it is mostly reduced. Add the chicken and chicken stock. Bring to a simmer and with a wire whip, stir in the roux until the soup is slightly thickened and creamy.
Simmer the soup for 10 to 12 minutes and adjust the seasoning with salt and pepper. Stir in the cream and 1/4 cup of the pesto and heat through.
Serve the soup garnished with additional pesto.
For the roux: Cook together 2 tablespoons butter and 2 tablespoons unbleached white flour over medium heat for 3 to 4 minutes.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired February 17, 2011.
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.