Roasted Tomato, Tuscan Bean Soup; Shredded Chicken, Cheddar Crostini
Spinach Basil Essence
Yield: 8 portions
Pre-heat oven to 375 f
Ingredients:
“A”
½ cup Olive Oil
1 medium onion, peeled large dice
4 cloves garlic, peeled, minced
2 large carrots, peeled, large dice
3 stalks celery, washed, large dice
1 cup sliced button mushrooms
1 cup diced bell peppers
1 tbsp salt
1 tsp pepper
“B”
1 cup Dried Italian Seasoning blend
3 each Bay Leaves
1 tsp Chili Flakes
“C”
½ cup Olive oil
2 cans Tomato fillets, 396ml
1 tbsp salt
1 tsp pepper
“D”
2 quarts Chicken Stock
“E”
1 cup Cooked drained Navy Beans
1 cup Cooked drained Pinto Beans
Method:
In a oven proof casserole dish, place the oil from “C”, and then add the rest of the ingredients. Place in the oven, and roast for approximately 45 minutes, stirring occasionally, ensuring it does not scorch.
While the tomatoes are roasting, place a large soup pot over high heat, add the oil from “A”, once hot add the onions, garlic, carrots, celery to the pot. Stir and sauté until the celery has achieved a bright colour, add the remaining ingredients from “A”. Saute until the bell peppers are soft, add in “B” and continue to cook for 3-4 minutes, allowing the flavour to develop.
Add in “D”, and stir thoroughly. Carefully remove the tomatoes from the oven, add to the soup. If at this stage it is too thick, add more stock or water as required. Bring to a simmer, and continue to cook for 45 minutes, add the beans from “E”. Bring back to a simmer, taste, and adjust the seasoning as required.
Shredded Chicken, Cheddar Crostinis
Serves 8
Pre-heat oven to 375 f
Ingredients:
“A”
8 one inch thick herb baguette slices
¼ cup Olive Oil
1 tbsp Dried Italian Herb Blend
Salt, Pepper to taste
“B”
1 cup cold shredded chicken leg, thigh meat ( no bones, skin, or excess fat)
½ cup shredded cheddar cheese
1 medium BC Apple, washed, cored and grated course
1 tsp salt ½ tsp pepper
1 tbsp chopped fresh Basil
Place the baguette slices from “A” in a large bowl, drizzle the olive oil over them, toss until well coated with oil. Sprinkle the herb blend and seasoning over, toss ensuring an even distribution. Place on a sheet pan, and put tin the oven, bake for 10- 12 minutes or until a golden brown color has been achieved.
In a separate bowl, mix all the ingredients of “B”. Blend thoroughly and taste, correct seasoning if needed.
After the crostinis have cooled, spoon the chicken mixture on to of them, and for final service, place them in the oven for approximately 10- 12 minutes, or until heated through.
Spinach, Basil Essence
Serves 8
Ingredients:
¾ cup cleaned spinach leaves
¼ cup chopped fresh Basil
½ cup Olive oil
½ lemon- zest of using a micro planer
Juice of above lemon
Salt, Pepper
Method:
In the work bowl of a food processor, add the spinach, basil olive oil. Pulse and then blend for 3-4 minutes until a bright green color develops. Stop the motor, add the lemon zest, lemon juice, salt and pepper. Blend again, taste, adjust seasoning as neede.
Store at room temperature until final service.
Service presentation:
In heated soup plates, ladle the soup, ensuring a good distribution of vegetables, place the crostini in the middle, drizzle the spinach essemce around the perimeter, serve !
Enjoy!
Chef Bernard Casavant