George's at the Cove Black Bean Soup |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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An original recipe created by Chef Scott Meskan, George's at the Cove. We enjoyed this when we visited this restaurant in La Jolla, California. This recipe is requested so often, they have it printed and ready at the hostess stand. It's unbeatable at the restaurant, but I do a pretty good job at home, too, if I do say so myself! Ingredients:
1/2 cup unsalted butter |
1/2 cup diced carrot |
1/2 cup diced onion |
1/2 cup diced celery |
1 cup broccoli stem, peeled and diced |
2 teaspoons dried thyme |
2 teaspoons dried oregano |
1 teaspoon dried sweet basil leaves |
1/4 cup dry white wine |
4 cups chicken stock, hot |
1 tablespoon worcestershire sauce |
1/2 teaspoon tabasco sauce (i like cholula) |
1 cup diced smoked chicken |
1 cup cooked black beans |
1 cup broccoli floret |
2 cups heavy cream |
salt & fresh ground pepper, to taste |
2 tablespoons cornstarch, mixed with a small amount of warm water (optional) |
Directions:
1. In 1/4 cup butter, saute carrots, onion, celery and broccoli stems for 5 minutes.
2. Add thyme, oregano and basil; saute 5 minutes more.
3. Add wine and deglaze pan.
4. Add hot chicken stock and reduce by one-third.
5. Add Worcestershire sauce, Tabasco, smoked chicken, beans and broccoli florets; simmer 5 minutes.
6. Add cream, simmer 5 minutes more and season to taste (thicken with cornstarch if desired).
7. Drop in remaining butter, piece by piece, stirring until melted and serve immediately.
8. Smoked Chicken: On a covered grill, slightly smoke boneless chicken, cooking to medium rare (about 30 minutes).
9. Chef Meskan uses applewood chips and does not allow the grill to become too hot.
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