Recipe of the Week


Prep Time: 1½ Hours
Yields: 6 Servings

This soup was created to honor the Queen of Mardi Gras at the extravagant carnival balls. It is obvious from this recipe that elegant foods were a major part of these functions. The soup was usually served in a large gilded tureen.

4 boneless, skinless chicken breasts
1 gallon chicken stock
½ cup wild rice
½ cup converted white rice
½ cup butter
½ cup flour
½ cup diced carrots
½ cup diced yellow bell peppers
1 tbsp chopped thyme
1 tbsp chopped sage
¼ cup chopped chives
1 cup heavy whipping cream
salt and black pepper to taste

In a 3-gallon stockpot, heat chicken stock to a simmer. Poach chicken breasts in hot stock for 10–15 minutes or until thoroughly cooked. Remove and allow to cool. Dice into ¼-inch cubes then set aside. Stir wild rice into the simmering stock and cook 30 minutes. Add white rice and cook 15 additional minutes or until rice is tender. Rice will act as a thickening agent. In a separate saucepan, melt butter over medium-high heat. Whisk in flour, stirring constantly until a white roux is achieved.  Add carrots, yellow bell peppers, thyme, sage and chives. Cook 3–5 minutes then add this roux mixture to stock, stirring constantly. Stir in heavy whipping cream and bring to a low boil. Season to taste with salt and pepper. Mix in diced chicken and cook 2 additional minutes. Use additional stock or water to retain soup-like consistency. Adjust seasonings if necessary. Serve in warmed soup bowls over fresh garlic croutons.


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