I morphed leftover chicken dijon I made for dinner last night, into a soup! This time I opted out the mushrooms, and added in cauliflower, which I morphed leftover cauliflower into cauliflower puree. Having the leftover dinner made the steps for this "souper" easy!
Ingredients:
Leftover chicken dijon dinner
1 1/2 - 2 C. chicken broth
1/2 C. half n' half
1 Tbsp. Dijon mustard (optional)
S & P to taste
Appliances:
Immersion blender
Sauce pan
Large mixing bowl
Directions:
1. Medium to large sauce pan depending upon amount of leftovers. For me it was a large sauce pan. Add in leftovers, broth and mustard, stir everything to incorporate broth and dijon. Heat on medium-migh heat, until boiling, then reduce heat to simmer for 30 mins. Add in half n' half 10 minutes before removing off heat, stir pot to evenly distribute cream.
2. Pour contents of sauce pan into mixing bowl, and blend away with immersion blender, until everything is evenly blended and creamy. Once at your desired consistancy, be sure to taste and add salt and pepper if needed. Add soup back to sauce pan, on low heat for 10 minutes, remove off heat, and serve!
2 steps! Basic idea for sharing this is to let you know how easy an immersion blender is, and clean up is very easy! I've seen people puree their soups in an actual blender, that makes for more clean up. Once you get the idea of how to easily make creamy soups, ideas will come flooding. You cannot go wrong with chicken broth, veggies, cream and seasonings!
Bon appetit!
