Friday, February 6, 2009

On the Menu at the Art House Cafe-Chicken and Canellini Bean Soup with Herbed Puff Pastry Sticks

I love soup! Especially during this time of year, a hot bowl of soup is as comforting as it is yummy-and the best part about it is, you can throw just about anything you want into it. So, here's my idea of a great chicken soup with a little something extra on the side.

2 baked split chicken breasts, shredded

2 carrots cut into 1/2 in pieces

2 stalks of celery cut into 1/2 in pieces

2 cloves of garlic, minced

1/2 onion (yellow or Spanish) minced

2 1qt cans of chicken stock

2 15.5 oz cans of canellini beans, drained

3-4 Tbsp of tomato paste

salt and pepper to taste

1-1/2 tsp dried Italian seasoning

2 Tbsp olive oil

1. Saute the garlic and onions in the olive oil in a large pot or stock pot on medium-low heat until transparent.

2. Add the celery and carrots and saute for a minute or two longer.

3. Add the chicken stock, chicken, tomato paste, and seasonings.

4. Cover and cook on medium-low heat for about an hour.

5. Add the beans and cook for another 20-30 minutes.

Herbed Puff Pastry Sticks

1 sheet of puff pastry dough, thawed

Pinch of coarse salt

1 tsp dried Italian seasoning

Pinch of black pepper

1 Tbsp olive oil

1. Preheat oven to 400 degrees.

2. Place a sheet of parchment paper on a cookie sheet, then place the sheet of puff pastry on the parchment paper and cut into approximately 1 inch strips. Then separate the strips and place them about an inch apart.

3. Using a mortar and pestal or a bowl and the back of a spoon, gently grind the seasonings together with the olive oil.

4. Brush the mixture over the puff pastry strips and bake for 15 minutes or until golden.


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