2 SOUPS 1 BOWL

2 Soups 1 Bowl image

Provided by barbara lentz @blentz8

Number Of Ingredients 15

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1 cup(s) ground chicken
1 small shallot minced
1/4 teaspoon(s) each pepper, basil, thyme, and paprika
1/2 teaspoon(s) salt
1 egg white
2 tablespoon(s) whipping cream
6 cup(s) chicken stock
1/3 cup(s) butter
1/3 cup(s) flour
2 cup(s) half and half
1 teaspoon(s) salt
1/4 teaspoon(s) white pepper
1 1/2 cup(s) diced cooked chicken
2 cup(s) frozen peas cooked in boiling water for 5 minutes.
1/4 cup(s) parsley chopped

Steps:

In a small bowl mix the ground chicken, shallot, seasonings, egg white, and whipping cream together. Mix well and shape into 2 inch meatballs.
Bring 2 cups of the chicken stock to a boil and drop the meatballs in and lower the heat and simmer for 10 minutes. Drain the meatballs and set aside.
Heat the butter and flour together and heat for 2 minutes. Add the remaining 4 cups of chicken stock, half and half, salt, and white pepper. Simmer for 10 minutes.
Divide the soups into two smaller pots. To one pot add the cook chicken and to the other 1 cup of the peas. Simmer 5 minutes then puree them separately in a food processor. Return to the pots and cook 5 for minutes.
Place 1/4 cup of parsley in a small bowl. In a large serving bowl set the small bowl with the parsley upside down.
Ladle the chicken soup on one side and the pea soup on the other side. Remove the small bowl quickly. Top the chicken soup side with meatballs and add the peas to the pea soup side. Repeat with remaing bowls.