4 cups Chicken Stock 1 (page 19) or any well-flavored chicken stock
1 cup dry white wine
4 tablespoons (½ stick) butter
1 medium onion, diced
1 medium carrot, peeled and diced
1 rib celery, diced
5 tablespoons unbleached all-purpose flour
½ cup fresh or frozen peas
1 cups half-and-half
½ cup cooked rice
cup fat black olives, pitted and sliced in thickish rounds (regular old supermarket-style California black olives, nothing jancy or imported)
¼ cup pimento-stujjed green olives, sliced
in thickish rounds
3 cups chunked cooked chicken
Salt and freshly ground black pepper to
Finely chopped fresh parsley, for garnish
- In a soup pot, combine the chicken stock and wine and bring to a boil. Turn down the heat to medium-low and let simmer while you continue.
- In an 8- to 9-inch skillet, melt the butter over medium heat. Add the onion and saute until slightly softened, about 5 minutes.
Add the carrot and celery and saute, stirring, another 5 or 6 minutes.
- Sprinkle the vegetables with the flour, and lower the heat. Cook 2 minutes more, stirring. Gradually stir in a ladleful of the stock-wine mixture, then add the thickened pan contents to the remainder of the stock and wine mixture. Let this barely simmer at a very low heat for 20 minutes, un-covered. If using fresh peas, add during the last 5 minutes of cooking time.
- Add half-and-half to the soup. If using frozen peas, put them into a strainer and “cook” briefly by running hot tap water over them for 20 seconds or so. Add the peas to the soup along with the remaining ingre dients except the salt, pepper, and parsley.
Heat through; add salt and pepper and garnish with the parsley.
Source: Crescent Dragonwagon