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the savvy cuisine special-jamie

(1 rating)
jamie4cakes avatar
Recipe by
jamie Beecham
@jamie4cakes
Nashville, NC

A few years ago I attempted to open a catering service. I had a contract with a company to serve all their seminars. This was the most requested dish and it is very good and filling. I call this a hearty bowl of delight or just mmmm good. It can be served so many ways like in a breadbowl, over rice or pasta. I like it just as a bowl of soup on these cold and stormy days we are having. My sidekick would get asked for my recipe and I chuckle to think of her reply. "You could not make it taste like hers but I am sure she will share it with you." What a wonderful compliment to me.

(1 rating)
yield 10 serving(s)
prep time 20 Min
cook time 45 Min
method Stove Top

Ingredients For the savvy cuisine special-jamie

  • 10
    large grill chicken tenders
  • 1
    32 oz. carton of 100% natural chicken broth
  • 1
    8 oz. cream cheese , cubed
  • 1
    stick of butter, equal one cup of butter
  • 1/2
    cup of heavy cream
  • 4 Tbsp
    flour
  • 2
    cups about 6 large mushrooms chopped
  • 1
    medium sweet onion, chopped
  • 2 clove
    garlic grated
  • 2
    cups finely chopped celery
  • 1
    4 oz. jar of sliced pimientos
  • 1 tsp
    thyme, dried
  • 1 tsp
    sea salt
  • 1 tsp
    ground black pepper
  • 1/4
    cup of pinot grigio, wine
  • 4
    whole bay leaves
  • 1 tsp
    paprika
  • 1/4
    cup of extra virgin olive oil
  • 2
    15 oz. cans lesueur, very young sweet peas

How To Make the savvy cuisine special-jamie

  • 1
    You will need these ingredients to get started.
  • 2
    Chop the onion, mushrooms and celery up and grate the garlic. Set the celery aside
  • 3
    In a large skillet pour in the olive oil and let warm then add in the mushrooms, onions, and garlic. Sprinkle with the thyme, sea salt and pepper. Saute' till tender. Place in a small mixing bowl and set aside
  • 4
    Chop the chicken tenders in bite size pieces.
  • 5
    In stock pot pour in the chicken broth. Add the chicken to the broth and add in the mushroom, garlic and onion mixture already saute'. Put on the top and let come to a rolling boil
  • 6
    In the skillet melt the one stick of butter then add in 4 tbsp of flour and with you wire whip give it a good stir about 2 or 3 min till it is well mixed.
  • 7
    Add in the 1/4 cup of wine and let it deglaze while stirring just a few seconds. Now Add in the heavy cream and give it a good stir not allowing it to burn or stick to the bottom of pan. Now add in the cream cheese cubed so it will melt faster and continue to stir til incorporated into mixture. When it is thick set aside.
  • 8
    Drain the sweet peas and pimientos. Add the celery with them to the stockpot and let cook about 2 minutes.
  • 9
    Begin to add in the cream mixture slowly while continue to stir. Let it come to a thick soup like state and simmer over low heat with the 4 bay leaves at this point.
  • 10
    Continue to keep close watch on the pot so as not to stick and burn on the bottom of pot. I kept stirring my pot. This is just to get all the flavors married in together. When thick remove the bay leaves , stir in the 1 teaspoon of paprika and let stand off the heat. If it is not thick enough you can just take hot water and flour make a paste and add slowly to the pot till it thickens like you like and at this point season with salt and pepper to taste. I don't add any to mine but you may want to.
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