Recipe #1751
Chicken-Squash Soup
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 45 min |
4
servings
servings
| Category: | Soups |
| Subcategory: | Soups |
| Source: | Chef José Trottier |
Wine & food pairing
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Recipe ingredients
- 2 cloves garlic
- 1 green sweet pepper
- 1 red sweet pepper
- 2 1/2 cups (625 mL) chicken broth*
- 1 lb (450 g) winter squash
- 250 ml (1 cup) diced cooked chicken, or strips of fondue chicken slices
- 10 leaves fresh basil, chopped
- 2 green onions, chopped
- 2 cups (500 mL) table cream
- Salt and white pepper as needed
- To taste lemon grass
Preparation
Chop garlic and lemon grass and set aside.
Dice sweet peppers and set aside.
Bring chicken bouillon to a boil.
Cut squash into 1-in. (2.5-cm) cubes and add to bouillon.
Cook winter squash in bouillon over medium heat for
10-15 minutes or until tender.
Add diced chicken to bouillon.
Add basil and green onions.
Add garlic, lemon grass and sweet peppers.
Add cream and simmer.
Adjust seasoning.
Suggestion
To keep lemon grass, spread chopped lemon grass on a cookie sheet and dry it in the refrigerator. Store dried lemon grass in a jar. Soak before using.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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