Friday, February 6, 2015
This was inspired by this month's Saveur Magazine..I saw the picture, and figured I could make an Abby safe version. It turned out wonderful.
1/2 cup grapeseed oil
2 large carrots chopped
2 large shallots or one yellow onion chopped
2 1/2 cups white beans soaked overnight. (I used mayocoba but any white bean would work)
8 cups homemade chicken broth
4 Bay leaves
1 teaspoon dried thyme
salt and pepper to taste(no pepper for Abby, and it took A LOT of salt)
1 chicken breast shredded(cooked, I had cooked a whole chicken in the pressure cooker this morning)
2 cups of pea leaves/stalk.
2 teaspoon smoked paprika
1-2 teaspoons organic C&H sugar
Saute the shallots and carrots in a large pot until the shallots are tender.
Add chicken broth, bean's, bay leaves, thyme.
Cover and cook for 1 1/2 to 2 hours until the beans are very very tender but still holding their shape.
Pull about half the cooked beans out and reserve. Pour the rest of the soup and beans into the blender and puree until smooth. Salt to taste.
In a frying pan add a bit of oil and then add about half the chicken breast(reserving 1/2 plain). Sprinkle with paprika, sugar, and salt.
Cook until sugar is melted and is aromatic.
In a small saucepan boil a cup of water and quickly blanch the pea leaves(just want them wilted)and drain.
First pour some puree into a bowl,now place some of the reserved beans, chicken breast in a bowl. Add a few wilted pea leaves and a few pieces of the paprika chicken.