Soup is On!

For those of us who are old enough to remember the song verse "it never rains in California", if the weather man is correct, that singer lied!

The forecast has been saying rain all this week, beginning last night. So far, it is right on. Just minutes after the boys finished cleaning out the rain gutters [and with an electric blower I might add - sweeping was way to much effort], the first rain drops were here.

So friends, for those of you planning your weeks dinner menu, I say soup! O.k. that may be a no brainer. The trick is making one that everyone will eat and that fill that "rainy day" soup spot.

My answer - chicken rosemary soup. This is one of my families favorites, they actually ask for it even when it is 90 degrees outside.

You will need:

Olive oil - virgin cold pressed is my favorite

Garlic cloves 6-8 chopped finely

4 large springs of rosemary [I like to use the equivalent by combining young new growth that appears this time of year] - stripped from the steam and chopped finely

3 boneless/skinless chicken breast or 5 boneless/skinless chicken thighs

1 large white onion

2-3 medium potatoes peeled and cubed

6 large carrots peeled and sliced

1 fresh lemon

2 cans of white beans, rinsed and drained

1/2 cup white wine

1 cup of uncooked penne pasta

6-8 cups of chicken stock

3 cups of fresh chard - washed and chopped [spinach can be used if you like]

1 can of cream of mushroom soup

salt - to taste

pepper - about one teaspoon

cayenne - 1/4 teaspoon

This is all done in one large stock pot.

Add enough olive oil to generously coat the bottom of the pot. Begin to warm.

Meantime, combine the chopped rosemary and garlic and coat the chicken by pressing both sides into the mixture. Sprinkle both sides with salt and pepper and place in the warmed oil.

Saute the chicken for 3 minutes or so on each side - the smell is incredible! [it will actually lure teenage children into the kitchen where they may even talk to you - take advantage of it!]

Add the white wine, sliced onions, and continue to saute for 2-5 minutes longer. The goal is not to cook the chicken thoroughly, but to brown.

Squeeze one half of the lemon to the mixture. Remove the chicken and add the chard, carrots, potato and saute 3-5 minutes.

Add stock. Return the chicken [now diced] to the stock. Add undiluted cream of mushroom soup,about 1/2 teaspoon each of salt and pepper. Add 1/4 teaspoon of cayenne. Simmer for about an hour on low heat.

Add rinsed white beans and uncooked pasta. Cook until pasta is tender.

If broth is too thin for your liking, thicken with flour paste by a adding twice as much cold milk or cold water to flour, stirring well. Then add your paste slowly into your soup and simmer for an additional 10 minutes or so.

And there you have it! A thick winter soup that you made in one pot that is brimming with fresh seasonal herbs and veggies [chard, carrots, onions, rosemary & lemon]. I serve it with fresh french bread.

For variations, add more lemon juice, rosemary, fresh French thyme or sorrel and some sour cream.

Enjoy the day!

Carrie-Anne

Grower- Rolling Hills Herbs & Annuals