DHH Supreme of Vegetable and Olive Soup Eureka
I made this for lunch yesterday -- it was probably the best chicken and rice soup I've ever had. Love the hint of wine and the saltiness of the olives. This will be my go-to chicken and rice soup from now on (right up there with Plaza 3 Steak Soup for a ground beef vegetable) --
DHH is Dairy Hollow House -- a bed and breakfast in Eureka Springs, Arkansas that Crescent Dragonwagon and her husband ran back in the 80s and 90s. They branched out into serving dinners as well. Sadly, it is no longer in business but the tasty recipes served there live on in the Dairy Hollow House Cookbook and a second volume "Soup and Bread".
DHH SUPREME OF VEGETABLE AND OLIVE SOUP EUREKA
4 T. butter
1/4 c. finely diced onion
1/4 c. finely diced carrot
1/4 c. finely diced celery
5 T. flour
4 c. chicken stock (or vegetable stock)
1 c. white wine
1 1/2 c. half and half
1/2 c. cooked white rice
1/4 c. black olives, sliced into circles
1/4 c. pimento stuffed olives, sliced into circles
1/4 c. peas, frozen
1 or 2 chicken breasts, cooked and cubed
In a skillet, saute onion, carrot and celery until softened. Sprinkle the vegetables with the flour. Gradually whisk in the chicken stock. Stir vigorously with the whisk as you raise the heat to medium, to prevent lumps from forming. When stock is smooth and slightly thick, transfer it to a Pam sprayed heavy soup pot.
Add the white wine and simmer for 20 minutes. Then stir in the half-and-half. Lower heat; from this point, the soup must not be permitted to boil.
Add the rice, olives, peas and chicken. Heat through. Taste and correct the seasonings. Add salt and pepper to taste.
Serve very hot, with finely chopped parsley floating on top.
Comments (18)
7 years ago
7 years agoRelated Discussions
a garden update...
Comments (57)Christine, I agree with you that the shipping costs make them expensive, that is why is a good idea to share the bag with other people. In my opinion no single product is better than other, it all depends on the condition of the particular garden and I also think that not one single solution is 100% foolproof, only fresh soil is. If you combine a few things it also works. I did cover crops in Arizona and I planted right on top tomatoes and it worked for me, it was more to use a thick mulch for heat reduction, again different solutions for different gardens. Here with the nematodes it works the starvation diet, do not feed them! from time to time it is a good idea to treat the soil and let it rest. Doug, the crab meals are a good source of nitrogen, my neighbor in NY liked to fish and used to bury the fish heads deep in the soil to plant tomatoes. However when using anything like that, you have to be careful not to attract other unwanted creatures, nothing can smell. Here I will be even concern on the neighbors.:) Silvia...See MoreWhat would you call this dish?
Comments (37)Glad you like ragout. Was also thinking about melange since it also implies a mix of flavors where one does not come out distinctly above the rest (see dictionary listing below): Noun 1. melange - a motley assortment of things farrago, gallimaufry, hodgepodge, hotchpotch, mingle-mangle, mishmash, oddments, odds and ends, omnium-gatherum, ragbag assortment, miscellanea, miscellany, mixed bag, motley, potpourri, salmagundi, smorgasbord, variety, mixture - a collection containing a variety of sorts of things; "a great assortment of cars was on display"; "he had a variety of disorders"; "a veritable smorgasbord of religions" Based on WordNet 3.0, Farlex clipart collection. © 2003-2008 Princeton University, Farlex Inc. melange mélange noun mixture, mix, jumble, assortment, medley, pastiche, confusion, mixed bag (informal), potpourri, miscellany, mishmash, farrago, hotch-potch, hodge-podge, salmagundi, olio, gallimaufry, omnium-gatherum a wonderful melange of flavours Collins Thesaurus of the English Language  Complete and Unabridged 2nd Edition. 2002 © HarperCollins Publishers 1995, 2002...See MoreAcquired Tastes
Comments (36)As a child I hated vegetables with the exceptions of potatoes, corn, raw green peppers and raw carrots. Once I left home, I started eating vegetables, don't know why but possibly to be polite, having been brought up to eat whatever I was given. Now I love cooked vegetables, though I'm still not nuts about salad vegies, and can only eat raw tomatoes in the form of bruschetta, or else buried in a sandwich with lots of other stuff. We titled a family email home from a recent trip to Czech Republic "The Unbearable Absence of Vegetables" due to almost never finding any on a plate! (It's weird- you see piles of yummy looking veggies at stands in the markets but I have no idea why, as no one seems to consume them...) My mother would have fainted at the idea of me MISSING vegetables :-D My aversion to olives started to change as I ate them on pizzas at friends' houses- now I love them, even on their own. A couple of other food aversions I had I lost due to working in kitchens where they were used a lot. Anchovies was one- I worked in an Italian restaurant which also did pizzas, the boss would make pizza at the end of the night with the leftover ingredients and give me a couple to take home, often with anchovies. I grew to like them :-) And another restaurant where I worked the owner (and my co-cook) loved Gorgonzola, and assumed I did too as she handed me a canape to try. Surprise! I loved it and lots of other blue cheese too (much to my husband's disgust). My in-laws had already introduced me to Camembert when I was dating :-) I still don't like oysters, try one every few years but it hasn't happened yet :-)...See MoreWhat's For Dinner? #286
Comments (58)Oh Nancy your banana cake roll looks just wonderful. I love banana cake. My aunt used to make a really good one with a caramel icing. Hi Diane (Craftyn)....nice to see you here again. And you sure have been busy in the kitchen. I'd also love some of that chicken pot pie! David....the lady in my photo is a former tennis champ from Barcelona and is now one of our Pilates trainers. Yes she is petite with a cute hairstyle like our Renee (Bubbe). She's also very vivacious and clever. Ann your pink, brown and olive green make a lovely warm colour combo for a dining room. I would also take Caesar salad two days in a row. Yesterday was busy so I opened a package of frozen white fish in Italian sauce...35 minutes in the toaster oven and it was ready. On the second shelf of the oven I did roasted potatoes and yellow yams. Steamed carrots and spinach finished the meal. We're sitting inside in the dining room at the moment as it's still a little chilly outdoors here. Sharon (Chase) I have put the recipe for the Chicken Supreme over on the Recipe Forum. (You're right....it is so baaaaaad!) SharonCb...See More- 7 years ago
- 7 years ago
- 7 years ago
- 7 years ago
7 years ago- 7 years ago
7 years ago- 7 years agolast modified: 7 years ago
- 7 years ago
- 7 years agolast modified: 7 years ago
writersblock (9b/10a)