My friend is having a soup swap and if there’s one thing I know it’s to make the soup well in advance so it has sufficient time to completely freeze. (Almost frozen doesn’t make it, my friends.)
I decided to take a new tack and instead of creating my tried-and-true soup-swap soup I’m going to create a new recipe especially for the crowd attending. I made a good chicken stock and cooled it in the refrigerator before assembling the soup.
In a clean 8-quart stock pot I added diced bell peppers to my mirepoix and sautéed it in chicken fat skimmed from the broth.
I thickened the roux with a tablespoon of flour, a tablespoon of tomato paste, and 2 tablespoons of cocoa and sautéed until brown and aromatic .
Then I added warm stock, about half of a can of crushed Roma tomatoes I had pureed with 3 teaspoons of sugar, a tablespoon of chili powder and some sea salt (to taste).
When everything tasted really good to me I added 3 cans of cannellini beans and the chicken with skin and bones removed left over from the stock. Thinking I wasn’t quite finished I added a can of creamed corn, another tablespoon of chili powder, and some chopped parsley.
After dividing the white bean and chocolate chicken chili into six – 1 quart containers I added a generous spoonful of the reduced pan drippings to each jar. I know, gilding the lily.
Can’t wait to replace my one-of-a-kind soup with six unique varieties at the swap.
What kind of creativity are you taking credit for?