As I mentioned in my last post, the Chicken Marie-Louise yielded A LOT of leftovers. Even after we’d had a couple more chicken dinners, I still had bucket of sauce on my hands. I hate throwing food away if can help it, so I had to figure out a way to remake this sauce into something new. Soup seemed like the quickest and easiest solution. I flipped through some books and magazines for inspiration and came up with a plan -- drawing mostly from the Carrot—Ginger Soup recipe from Cook’s Illustrated Soups and Stews, 2009.
Transforming the leftovers from sauce to soup was ridiculously easy. Basically, I just put the remaining sauce with any bits of chicken in a pot with a little butter and added a couple of cups of chicken stock and ¾ cup of milk, reserving a little stock on the side. I spiked it with 2-3 tbsp grated ginger. (I admit I used the kind from the jar) I sprinkled in the tiniest bit of cinnamon and nutmeg, a drizzle of OJ, and salt and pepper to taste. I also had a lime that needed to get used, so I added the juice and a little zest to brighten the flavors.
I allowed everything to cook on the stove over medium heat for a bit, so that the flavors could blend together. I then used my hand blender to mix the soup directly in the pot until smooth and creamy. (You could certainly use a blender or food processor to achieve the same effect. Finally, I gradually added some of the reserved stock until I got a consistency I liked, and then just allowed it simmer for a little while longer.
The picture might look pretty plain, but flavors was anything but, and it made the perfect pairing for a simple soup and sandwich supper.
If you just want the soup, without going through the whole ordeal of making the original chicken dish, you can find a very similar recipe to the one I used for inspiration on Epicurious.
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