|  Comment: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.
Ingredients for stock:
- 1 gallon chicken stock
- 2 bay leaves
- 1 tbsp chopped thyme
- 1 tbsp chopped sage
- 1 onion, quartered
- 1 carrot, sliced
- 3 stalks of celery, sliced
- 4 garlic cloves, smashed
- 10 whole peppercorns
Method:
In a large cast iron Dutch oven, combine stock, bay leaves, thyme,
sage, onion, carrot, celery, garlic and peppercorns. Bring mixture
to a rolling boil, reduce to simmer and cook 30 minutes. Strain
stock, discard vegetables and retain liquid.
Ingredients for soup:
4 boneless, skinless chicken breasts
½ cup wild rice
½ cup white rice
¼ cup butter
¼ 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
Method:
Return approximately 3½ 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, dice into ¼-inch
cubes and 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. The rice will act as a thickening agent for
the soup. In a separate sauce pan, 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 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 soup in warmed soup bowls over fresh
garlic croutons.
|
