Chorizo,Chicken, Red Pepper and Broccoli Cream Soup

DURHAM FARMERS MARKET

501 Foster Street

Durham, North Carolina

Saturdays: 8-12

Wednesdays: 3:30-6:30

 

As often as possible I like to take advantage of the numerous farmers markets in the area. The ability to choose fresh produce and to meet the people face to face that grow them, motivates me to come home and whip something up and here is what I made using local, Carolina farm fresh products.

Produce: Red Bell Peppers

Farm: Flat River Nursery – Timberlake, North Carolina

Website: www.esinc.net/flatriver

Meat: Chorizo Sausage

Farm: Fickle Creek Farm – Efland, North Carolina

Website: home.mebtel.net/~ficklecreek/

After making the chorizo bread I still had a few red peppers and chorizo left over and was looking for something to put them in, I decided to use them in a creamy soup and used the left over bread to dip the soup in.

Ingredients

1/2 lb Fickle Creek Farm Chorizo

2 boneless chicken breast

3 cups brocolli (chopped)

1 Flat River Nursery red bell pepper

2 tbls butter

1 Liptons Onion Soup Mix

8 cups of chicken broth

1/4 cup white wine

Cook chorizo in a medium high skillet, for 5-7 minutes then remove chorizo from pan and set aside. Add one tablespoon of butter to skillet and place broccoli and red pepper to pot, saute for 3-5 minutes. Add white wine  and continue to saute.

Pour chicken broth and onion soup mix in the pot along with chicken breast and bring to a boil. Once the broth has come to a boil reduce heat and simmer until chicken is cook through. Remove chicken from the pot and shred with two forks then return to pot. Add the remaining tablespoon of butter to pot along with heavy cream and simmer over low heat for 5 minuts, stirring occasionally.

Spoon into bowl and serve with buttered bread.