Chef John Folse's "The Queen's Soup" - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's "The Queen's Soup"

Prep Time: 1 Hour
Yields: 6 Servings
Comment: One can only imagine the extravagance of the carnival balls held at the Degas House. It is obvious from this recipe that elegant foods were a major part of these functions. I can envision a large gilded terrine on the Degas table filled with this soup honoring a Queen of Mardi Gras.

Ingredients:
4 boneless, skinless chicken breasts
1 gallon chicken stock
2 bay leaves
1 tbsp chopped fresh thyme
1 tbsp chopped fresh sage
1 onion, quartered
1 sliced carrot
3 stalks of sliced celery
4 smashed garlic cloves
10 whole peppercorns
½ cup wild rice
½ cup white rice
¼ cup butter
¼ cup flour
½ cup minced carrots
½ cup minced yellow bell pepper
1 tbsp chopped fresh thyme
1 tbsp chopped fresh sage
¼ cup chopped chives
1 cup heavy whipping cream
Salt and black pepper to taste

Method:
In a large cast iron Dutch oven, combine stock with bay leaves, 1 tablespoon of thyme, 1 tablespoon of sage, onion, sliced carrot, celery, garlic and peppercorns. Bring mixture to a rolling boil, reduce to simmer, and cook 30 minutes. Strain the herbs from the stock and discard vegetables. Return approximately 3 ½ quarts of liquid to the pot, and bring to a low boil. Poach chicken breasts in hot stock for 10-15 minutes or until thoroughly cooked. Remove, allow to cool and dice into ¼-inch cubes. Set aside. Add wild rice to the simmering stock and cook 30 minutes. Add white rice and cook 15 additional minutes or until rice is tender. The rice will thicken the soup. In a separate saucepan, melt butter over medium-high heat. Add flour and stir constantly until white roux is achieved. Do not brown. Add minced carrots, yellow bell pepper, remaining thyme, sage and chives. Cook 3-5 minutes before adding the roux mixture to the stock. Stir the combination of roux and stock until well incorporated. Add heavy whipping cream. Bring to a low boil and season the soup to taste using salt and pepper. Add diced chicken to the soup, and cook 2 additional minutes. Additional stock or water may be needed to retain soup-like consistency. Adjust seasonings if necessary. Serve soup in warmed soup bowls over fresh garlic croutons.

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