|Pimento Cheese Soup|
When I got home they were nicely thawed and ready for the grill. I stepped outside to check the temp and just couldn't bear another minute of its brutality. So I got out my favorite pot, a lime green Staub beauty suitable in size for soup making, closed the curtains and pretended it was cool outside.
I love keeping a well-stocked pantry, but lets face it, sometimes you just have to use what you have unless you hop in the ride and go shopping. Not a chance on Friday. Luckily however, I found everything I needed for my new soup inspiration.
Pimento Cheese Soup with Chicken and Orecchiette
4 or 5 chicken thighs
1/2 box chicken stock
1 medium onion
1 stalk celery
1 sweet banana pepper
1-1/2 cups orecchiette (little ears pasta)
1 can cream of mushroom soup (yes I did use it)
Grated Havarti cheese (or your choice)
1 small jar pimento
1 to 2 cups white wine
Place the skinned, bone-in thighs into the pot and add the chicken stock with enough water to cover the thighs well. Simmer covered until the thighs are done, about 20 minutes. Meanwhile, chop the onion, celery and banana pepper. When the thighs are done, remove to a platter to cool and add the veggies to the bubbling stock. Cook until soft. Add the orecchiette and cook until al dente.
Remove the chicken from the bone and chop into bite sized pieces then add to the pot. Add the cream of mushroom soup and stir to blend. Swirl in the cheese.
Note: You may add as much cheese as you like. I added a bit at the time to get it just right.
Pour in the jar of pimento but do not drain. Stir well and adjust the salt content, add the black pepper and pour in the white wine just before serving.
Note: Make sure the stock of the soup is a bit, well, soupy. Add more water or white wine if you must thin it to correct the consistency.
Ladle into bowls and garnish with snipped fresh chives. Serve with crusty French bread and a glass of chilled white wine and pretend its Winter.
|Creamy and delicious!|