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Chicken-Squash Soup https://www.metro.ca/userfiles/image/recipes/soupe-poulet-potiron-1751.jpg PT15M PT30M PT45M
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.
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2 cloves garlic 1 green sweet pepper 1 red sweet pepper 2 1/2 cups (625 mL) chicken broth 1 lb (454 g) winter squash 1 cup (250 mL) diced cooked chicken, or strips of fondue chicken slices 10 leaves of fresh basil chopped 2 green onions, chopped 2 cups (500 mL) table cream sufficient quantity, salt and white pepper To taste lemon grass
Chicken-Squash Soup

Chicken-Squash Soup

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4
portions
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    cloves garlic
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    PEELED GARLIC

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    $5.99 ea.

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  • 1
    green sweet pepper
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    RED, YELLOW OR ORANGE SWEET PEPPERS

    RED, YELLOW OR ORANGE SWEET PEPPERS

    $1.99 /lb

    PRODUCT OF ONTARIO OR PRODUCT OF MEXICO 4.39/kg


  • 1
    red sweet pepper
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  • 2 1/2 cups
    (625 mL)
    chicken broth
  • 1 lb
    (454 g)
    winter squash
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    EGGPLANTS

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    $1.49 /lb

    PRODUCT OF U.S.A. OR MEXICO GREEN ZUCCHINIS PRODUCT OF MEXICO 3.28/kg


  • 1 cup
    (250 mL)
    diced cooked chicken, or strips of fondue chicken slices
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    MAPLE LEAF PRIME CHICKEN BREAST STRIPS

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    MARC ANGELO BEEF STEAK TIPS OR CHICKEN BREAST TIPS

    MARC ANGELO BEEF STEAK TIPS OR CHICKEN BREAST TIPS

    $8.99 ea.

    600 g, SELECTED VARIETIES


    YORKSHIRE VALLEY FARMS FRESH ORGANIC WHOLE CHICKEN

    YORKSHIRE VALLEY FARMS FRESH ORGANIC WHOLE CHICKEN

    $3.99 /lb

    $8.80/kg


    FRESH CHICKEN BREAST VALUE PACK

    FRESH CHICKEN BREAST VALUE PACK

    $3.99 /lb

    BONELESS SKINLESS FILLET REMOVED OR BONELESS TURKEY BREAST HALF 8.80/kg


  • 10
    leaves of fresh basil chopped
  • 2
    green onions, chopped
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    2 lb PRODUCT OF ONTARiO, CANADA No. 1 GRAD YELLOW ONIONS 2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE


  • 2 cups
    (500 mL)
    table cream

  • sufficient quantity, salt and white pepper

  • To taste lemon grass
Imprimer ma sélection

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.

Source : Chef José Trottier

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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