Casual Classic Recipe: Easy cream of chicken soup
In his new book, Rob Feenie’s Casual Classics, Cactus Club Cafe Chef – Rob Feenie – showcases his favourite casual recipes to cook for family and friends. Chef Feenie has already redefined casual dining at our restaurants, and now you can redefine your cooking at home with this book. Starting Tuesday, August 7th, for a limited time, you can purchase an autographed copy of the book with a bonus recipe at any Cactus Club Cafe location.
Check back weekly for more recipes from Rob’s new cook book, Casual Classics.
Below is a recipe for the easy cream of chicken soup – just one of the delicious and easy recipes you can expect from Rob’s new cookbook:
This soup makes me think of my early cooking days, around age eighteen, when I was apprenticing and had to make this dish for an exam. It also reminds me of a soup my mom made with turkey around Christmas time. This easy soup has now become a staple in my own family; we make it from the basic poached chicken recipe (page 108 from the book) on cool, rainy days when we need so soul-comforting food. Serve this soup in warmed bowls. Serves 6. – Chef Feenie
Ingredients & Directions
½ baguette, in ¾-inch cubes
1 Tbsp extra-virgin olive oil
1 tsp chopped garlic
⅓ cup freshly grated Parmesan cheese
½ tsp cracked black pepper
Pinch of Maldon salt
Preheat the oven to 325F. Place bread cubes in a medium bowl. In a small pot, heat olive oil on medium-low, add garlic and stir constantly, to avoid burning, for 1 to 2 minutes. Pour garlic oil over the bread, toss lightly and mix in Parmesan cheese. Add black pepper and salt. Arrange bread cubes on a baking sheet and bake for 10 minutes, or until golden brown. Remove from oven and set Aside.
In a small bowl, combine butter and flour to form a smooth paste. Set aside.
In a large pot, bring chicken stock to a boil on medium-high heat . Whisk in the butter-flour mixture, then cook, stirring often, for at least 10 minutes, until flour is cooked and soup has thickened slightly. Add chicken and heat through. Season with salt to taste.
Ladle soup into bowls, top with croutons and sprinkle with Cheddar cheese. Serve immediately. Refrigerate leftover soup in an airtight container for up to 3 days or freeze it up to 1 month.
In Casual Classics, Rob Feenie hits the nail on the head; the recipes and the stories are the perfect building blocks to delightful and delicious family means. Letting the ingredients shine is the best advice of all. – Mario Batali