Basques use ham and chicken in different entrees. This is an outstanding cream soup that will have you coming back for more. The recipe calls for you to let the soup sit for 2 hours to let the flavors blend – but I usually whip this soup up the day before I need it as it is so much better the second day.
This is ideal for people who work as it can mostly be prepared ahead with the cooking time approx 25 mins.
This is delicious! I serve this over rice or Israeli couscous. *Note: . You can substitute canned San Marzano tomatoes for fresh tomatoes. You can also use kalamata olives in place of nicoise olives.
Snagged this one for both cold & warm weather fare. Plan to serve hot in winter & more room temp in summer. Food & Drink Weekly editors listed their Top Picks of 2008 – this recipe which they claim can be on the table done in 35 minutes made the cut. It was devised by the retiring former Test Kitchen director Donna Deane. Give the breasts a three-minute pan fry until they’re nearly done, and then in the same pan make a quick Basque-style sauce — tomatoes and olives and herbs, slightly smoky pancetta. It’s all fantastic with the perfectly cooked chicken breasts that are so tender the meat is almost silky. Note: From test kitchen director Donna Deane. Espelette pepper is available at specialty food stores. Substitute in smoked paprika or even cayenne if needed. You can substitute canned San Marzano tomatoes for fresh tomatoes.
Make and share this Basque Vegetable Soup recipe from Food.com.
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