Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.


Tuesday, October 14, 2014

Five Ingredient Pesto Soup

The title to this dish is deceiving.  It may give the impression it is lackluster because there is not much to it.  Do not doubt Food Friends....this was DELICIOUS!  Easy-check.  Inexpensive-double check.  One pot, easy clean up-triple check.  Can't wait to make again-a million checks!  I took chicken stock and pesto out of the freezer and went outside to the Fall garden and cut some kale.  I simply needed to add chicken and beans.  I was initially concerned I wasn't adding usual flavor enhancers such as onion or garlic.  It was when I added that pesto to the pot I knew this was a winner.  Tons of flavor!

Five Ingredient Pesto Soup
printable recipe

6 c. chicken stock
1 bunch of kale, stems removed and chopped
2 c. shredded cooked chicken
2 cans of cannelloni beans, drained and rinsed
1/3 c. pesto
(optional: grated Parmesan for serving)

Stir together chicken stock, kale, chicken and beans in a medium stockpot. Cook over high heat until soup reaches a simmer.  
Reduce heat to medium, stir in the pesto and let the soup simmer until the kale is wilted and soft.  
Sprinkle with grated Parmesan when serving.

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