COUNTRY FRENCH CHICKEN GARLIC SOUP ~ BLOG 365.3

This recipe is inspired by an old Julia Child recipe.

COUNTRY FRENCH CHICKEN GARLIC SOUP
1 tablespoon butter
1 tablespoon avocado oil
1 SMALL onion, chopped (1 cup)
10-12 cloves garlic, chopped
4 cups homemade chicken broth
1 LARGE potato, diced (1 cup)
1 1/2 cups diced rotisserie chicken pieces

1/2 cup heavy cream
1 tablespoon FRESH chopped thyme
FRESH ground sea salt and black pepper
1/4 cup chopped FRESH parsley, for garnish
Grated Gruyere, for garnish
Crusty bread or Butter Swim Biscuits

  • Melt butter and oil together in large pot over medium heat.
  • Add onions and garlic, sautéing until soft.
  • Add chicken broth and diced potatoes. Bring to a SLOW boil.
  • Reduce heat and let it simmer for 20 minutes or until potatoes are tender.
  • Use an immersion blender to puree the soup until smooth.
  • Stir in heavy cream, thyme, chicken pieces, FRESH ground salt and pepper. Heat through.
  • Sprinkle with chopped fresh parsley before serving and serve with crusty bread.
  • For extra richness, top with grated cheese and crusty bread.

FLANK STEAK with DEMI GLACE SAUCE, SAUER MASHED POTATOES and RED PEPPER GREEN BEANS ~ BLOG 366.291

Bavette, the French name for Flank steak is a cut of beef taken from the abdominal muscles or lower chest of the steer. French butchers refer to it as bavette, which means “bib” and is a loose, textured, and highly flavored flat cut. It has often been called the butcher’s cut, because it is said butchers reserved it for their own pleasure. This bavette steak recipe has such a deep, rich meaty flavor with a pan sauce that adds serious savory complexity.

FLANK STEAK with DEMI GLACE SAUCE

3/4 – 1 pound flank steak
1 tablespoon avocado oil
1 tablespoon butter

1 LARGE clove garlic, minced
1 shallot, sliced thin
1 cup demi-glace
1 cup water

FRESH ground sea salt and black pepper

  • Pat steak dry with paper towels.
  • Generously season with FRESH ground sea salt and black pepper.
  • Heat oil in skillet over medium high heat.
  • Add Steak searing on each side 5-7 minutes to desired doneness.
  • Transfer to cutting board and rest.
  • Add butter to pan.
  • Add shallot and garlic, cooking until fragrant.
  • Stir in water and demi-glace sauce.
  • Bring to a boil and the reduce to simmer for 2-3 minutes.
  • Adjust seasoning to taste. Slice steak and serve with demi-glace.

SAUER MASHED POTATOES
1 pound golden Yukon potatoes
4 tablespoons butter
1/2 cup sauerkraut with juice
FRESH ground sea salt and black pepper

  • Peel and quarter potatoes.
  • Add potatoes to a pan of slightly salted water, cooking until tender.
  • Drain well.
  • Add the butter and sauerkraut juice to the warm pan.
  • Return potatoes to pan and mash all together.
  • Season to taste.

NOTE: You can add a bit of milk to adjust consistency as necessary.