Bistro Chicken and White Wine Bisque | PCC Natural Markets

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Bistro Chicken and White Wine Bisque

Serves: 2

Your rating: None (2 votes)
Your rating: None (2 votes)

As the season ripens, take advantage of ever-changing local produce to create variations on this delicious bisque. Try adding watercress, arugula or even steamed sweet peas to the pesto. Or fold in any of your favorite summer vegetables such as summer squash, tomatoes, eggplant, corn or peppers.


These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free


In a heavy soup pot, heat oil over medium heat and cook shallots until tender, 5 to 8 minutes. Add wine and cook until it is mostly reduced. Add chicken and chicken stock. Bring to a simmer and with a wire whisk, blend in roux until soup is slightly thickened and creamy.

Simmer soup for 10 to 12 minutes and adjust seasoning with salt and pepper. Stir in cream and 1/4 cup pesto and heat through.

Serve soup garnished with additional pesto.


For the roux: Cook together 2 tablespoons butter and 2 tablespoons all-purpose flour or gluten-free flour over medium heat for 3 to 4 minutes.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired February 17, 2011.

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