“Good soup is one of the prime ingredients of good living. For soup can do more to lift the spirits and stimulate the appetite than any other one dish.”
–Louis P. De Gouy

Soup recipes from Joe George garnered a lot of email last week with several Artvoice readers suggesting we do more food related articles. Here are two additional recipes from Chef Joe George;

Roast Red Pepper Bisque

Makes about 12 cups.

4 tablespoons unsalted butter

1 cup diced onions

1/2 cup diced celery

1/2 cup diced carrots

   2 teaspoons minced garlic

   2 teaspoons salt

   2 teaspoons black pepper

1/2 cup flour

   4 cups chicken broth

   3 cups diced roast red peppers

   2 cups heavy cream

Sauté the onion, celery, and carrots, over medium heat in the butter or olive oil for 5 minutes, then add the garlic and sauté for another minute or two. Stir in the flour and cook over medium/low heat for 5-10 minutes. Add the chicken stock, stir with a whisk to remove any lumps. Stir in the diced peppers. Bring to a simmer and cook for 10 minutes. Add the heavy cream simmer 2 minutes. Puree in a food processor or blender. Strain if you desire a smoother consisten

Chicken and Rice Soup with Saffron, Lime,

Jalapeño, and Cilantro

Makes about 8 cups

   2 tablespoons olive oil

   1 small onion, diced

   2 tablespoons minced jalapeño

   1 teaspoon minced garlic

   1 teaspoon saffron, crushed

   1 pound chicken breast, diced

   6 cups chicken broth

   1 teaspoon salt

1/4 teaspoon black pepper

   1 cup cooked rice

1/4 cup fresh lime juice

   3 tablespoons chopped cilantro

Heat the olive oil over medium-high heat in a heavy soup pot. Add the onion, jalapeno, and garlic; sauté for 2 minutes. Add the saffron and diced chicken; sauté 3-4 minutes. Stir in the chicken stock, salt, and pepper. Bring the soup to a boil, then lower it to a simmer; skim any impurities that rise to the surface. Simmer the soup for 20 minutes. Stir in the cooked rice and the limejuice. Return the soup to a simmer and cook the soup another 10 minutes.  Stir in the chopped cilantro and serve while hot.