Wednesday, June 16, 2010
Black Bean Soup with Chicken
This dish was inspired by a framed letter posted in George's Restaurant in LaJolla California. The letter was signed by Rosie Daley, author of "In the Kitchen With Rosie, Oprah's Favorite Recipes." I remembered that I had the book at home and made a note to try it after returning from our trip to Torrey Pines.
The major difference between Rosie's recipe and mine was that she made her soup "from scratch" using dried balck beans and I used canned Black Bean soup.
The Soup: The chicken breasts were roasted along with several cloves of garlic in the oven. While the chicken was roasting, onions, celery and roasted red bell pepper were sauteed. Added to the saute were Worcestershire Sauce, white wine, chicken broth and herbs (basil and thyme). This mix was then added to the canned black bean soup.
The roasted chicken was chopped and added to the soup to heat and mix the flavors.
Side: Crusty Bread, Roasted Garlic in Olive Oil. The garlic that was roasted with the chicken was served whole in the olive oil.