Creamy Chicken Soup from Jane's Blessing

Creamy Chicken Soup

Adapted from The Cookie Rookie

Roux
4 T. Flour
2 T. Oil
2 T. Butter

Ingredients
2 T. Butter
2 T. Oil
1 Yellow Onion, chopped
6 Carrots, sliced into half inch rounds
4 stocks Celery, sliced
1 t. garlic, minced
4 C. Chicken Stock ( I used chicken granules)
3 1/2 C. Cream, or Half and Half, or Whole Milk ( I use Whole Milk)
2 T. Chicken Granules, ( this is because of the milk)
1 t. Pepper
1 T. Fresh Parsley
3 Bay Leaves
1 t. Dried Rosemary
1 t. Dried Fennel
1 t. Dried Thyme
1 t. Dried Basil
1 t. Dried Parsley
1 t. Dried Oregano
1 t. Dried Tarragon
1/2 t. Turmeric
( the original called for herbs de provence which includes all these herbs plus Savory, Marjoram, Lavender Leaves and Bay pwd. I don't have all those, so I used what I had, but I also used way more than it calls for because the first time I made it it was blandish)
3 C. Rotisserie Chicken
Juice from  Lemon ( some of the zest would be good)

Method:

Heat Butter and Oil in lrg. pot over med/low heat. Add Onion and saute for 10 minutes, stirring occasionally (enough to sizzle, but can be left for a few minutes without browning). Add garlic, carrots, celery and 1 t. salt ( it will help the veggies sweat), saute 10 minutes till carrots are med. tender (not mushy, just a bit crunchy or toothsome).

Meanwhile, make the Roux ( thickener) by heating butter and oil over med. heat. Add flour and stir till forms a paste, about 2-3 minutes ( you're cooking the flour so the soup doesn't taste like flour).

When Carrots are at desired texture, add remaining ingredients including Roux, stir well to incorporate.. Bring to a boil, cover with lid and reduce heat to low. Simmer for about 15 minutes then turn off heat. Let soup sit for at least an hour, but I let it sit for about 3 ( I do the prep work the day before then cook it before Church so it sits while we're gone) to steep the dried herbs. Taste, adding additional salt if desired.

Bring back to appropriate temp. and serve with bread and butter:)

Lemony Tortellini with Peas and Bacon

I have adapted this recipe from Everyday Food, which is seriously the best food magazine ever.

1 package cheese tortellini, frozen or fresh, but not dried (about 20 oz.)--the ones you get at Sam's Club are the best
1 bag frozen peas
1/2 pound bacon
1 tsp. minced garlic
1 lemon, zested and juiced
Kosher salt
Fresh ground pepper

Boil the tortellini according to the package directions.  Don't overboil, or all the cheese leaks out.

Meanwhile, chop the bacon into little pieces and fry in a pan until crisp.  When the bacon is all crispy, turn off the heat and when everything stops sizzling in the pan, add the garlic to the bacon grease.  (If you add it while everything is still crazy hot, the garlic burns and turns bitter--NOT good.)

When the tortellini are done, add the bag of frozen peas, and immediately strain both the peas and pasta and put them either back into the pot or into a large bowl.  Scoop the bacon and garlic out of the bacon pan, leaving most of the grease behind, and add them to the tortellini.  Add the lemon zest and lemon juice to the pasta.  Salt and pepper to taste.  (If you need to, you can also add another tablespoon of the bacon grease to the mixture, since bacon is always delicious.)

Holy deliciousness-Lemon and White Chocolate Parfait with Strawberries

If you're looking for an incredible dessert, look no further. This recipe...AMAZING.

5 large egg yolks
1/2 cup sugar
1/2 cup fresh lemon juice (this was about 4 lemons)
4 teaspoons finely grated lemon peel (Grate entire peel of 2 lemons)
Pinch of salt
1/4 cup plus 2 2/3 cups chilled heavy whipping cream
13.5-ounce bar high-quality white chocolate (such as Lindt or Perugina), finely chopped
5 cups sliced hulled strawberries (about 2 pounds)

Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture is very thick and thermometer inserted into center registers 160°F to 170°F, about 6 minutes. Remove bowl from over water. Cool lemon mousse base to room temperature.

Combine 1/4 cup cream and white chocolate in another medium metal bowl. Set bowl over saucepan of barely simmering water. Stir constantly until chocolate is soft and almost melted. Remove bowl from over water and stir until white chocolate is melted and smooth. Cool white chocolate mousse base to room temperature.

Beat remaining 2 2/3 cups cream in large bowl until firm peaks form. Divide whipped cream between both mousse bases, folding in 1 cup at a time (about 3 cups for each).

Layer scant 1/4 cup lemon mousse in each of 8 parfait glasses or wineglasses; top with 2 tablespoons strawberries. Layer scant 1/4 cup white chocolate mousse over strawberries. Repeat layering 1 more time. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap and chill. Cover and chill remaining strawberries.

Spoon strawberries over top of each parfait, if desired, and serve.

Really amazing, really rich, but did I mention amazing?

Lemon Curd

This is, again, from Everyday Food, and it's my new favorite dessert base.

Lemon Curd
1 cup sugar
1 tbsp. lemon zest (I just zest up a whole lemon)
8 large egg yolks
1/2 tsp. salt
1 stick unsalted butter (I use 1/2 stick, and it's still delicious), cut into 1/2 inch pieces

In a medium saucepan, whisk together sugar, zest, and egg yolks.  Whisk in lemon juice and salt.  Add butter and place over medium-high heat, whisking constantly, until butter has melted and mixture is thick enough to coat the back of a spoon.  Small bubbles will form around the edge, but do not let it boil.
Remove pan from heat, still whisking.  Pour curd through a sieve into a glass bowl.  Put plastic wrap right down on the surface and refrigerate until cool.

I have served this two ways:
1) as part of a trifle, with angel food cake and whipped cream.
2) with frozen berries mixed in

It would awesome so many ways.  Mmmmmmmm