SERENE CHATS: Fragrant with spice, sailing you across the seas, this bisque is kissed with the terra-cotta earthiness of dried red sweet peppers. Its deep, slightly smoky flavor undertones sing the Hungarian national anthem on your tongue. No, ¼ cup of Hungarian paprika is not a misprint. Tonight we celebrate this Hungarian favorite the Trimming way! Chicken Paprikash Trimmy Bisque is what’s for dinner. This recipe is a family-serve recipe that feeds 6 to 8 people. This recipe is found in the “Big Eats Soups” section of Trim Healthy Table Cookbook, page 180.
Chicken Paprikash Trimmy Bisque
Description
SERENE CHATS: Fragrant with spice, sailing you across the seas, this bisque is kissed with the terra-cotta earthiness of dried red sweet peppers. Its deep, slightly smoky flavor undertones sing the Hungarian national anthem on your tongue. No, ¼ cup of Hungarian paprika is not a misprint. Tonight we celebrate this Hungarian favorite the Trimming way! Chicken Paprikash Trimmy Bisque is what's for dinner. This recipe is a family-serve recipe that feeds 6 to 8 people. This recipe is found in the "Big Eats Soups" section of Trim Healthy Table Cookbook, page 180.
Ingredients
Instructions
-
Melt 2 tablespoons of the ghee in a large soup pot over medium heat. Add the onion and garlic and sauté until translucent.
-
If you are a purist, traditionalist Mama who wants to use bone-in chicken pieces here, rub them with salt and pepper and sear them in the ghee, garlic, and onions, then transfer them to a plate. (You’ll have to do a couple of searing batches.) If you’re not using bone-in chicken, simply cook the garlic and onions with the ghee alone.
-
Reduce the heat to low, add the paprika to the veggies, and stir for a couple minutes (make sure not to scorch this lovely spice as it will ruin the flavor). Add the bell peppers and tomatoes, increase the heat to medium, and simmer for a couple/ few minutes. It’s now time to add the broth, noodles (if using), and chicken (including the seared bone-in chicken). Cover and simmer while you make your Trimmy. (If using bone-in chicken, be sure to simmer until the chicken is cooked.)
-
Make the Trimmy: In a blender, place the boiling water and core Trimmy ingredients—remaining 1 tablespoon ghee, the gelatin, collagen (if using), and lecithin (if using)—the fish sauce, black pepper, cayenne, salt, nutritional yeast, lemon juice, liquid smoke (if using), and Gluccie. Hold the lid down tightly, press blend, and Trimmy it up, baby! Add it to your bisque and simmer for a few more minutes. Remove the pot from the heat and slowly stir in the yogurt. Taste and adjust the flavors to “own it.” Purists running the extra mile with this bisque can serve each bowl with bone-in chicken or choose to fish the pieces out and de-bone. Whichever way you create this delish dish . . . dig in and enjoy.
Note
From Trim Healthy Table~
MAKE A FAMILY MEAL:
- For the weight-loss plan, enjoy a big bowlful or two alone—or pair it with a side salad and/or a bread item from the Breads Chapter (page 240).
- Growing children can have a piece of fruit or buttered sprouted-grain toast on the side.
_____
Protein Options: (choose one)
- 1 whole uncooked chicken, jointed (for traditional method)
- Meat from 1 whole rotisserie chicken, pulled apart and off the bone
- 4 to 5 cups diced or sliced cooked chicken breasts or thighs (see page 45 for cooking methods)
_____
NOTE: Just look for “product of Hungary” on the label and make sure the paprika hasn’t been sitting in your cupboard for years . . . stale paprika can ruin this recipe.
