I know that this time of year is hardly what is considered soup weather, but here lately we have been enjoying soup in th evenings as a light dinner.
Here is the latest entry.
3 chicken breasts
red pepper flake
ground almonds with caribean jerk seasoning
sear the hell outta the chicken and let rest in the pan.
Start boiling the base, add the garlic almonds, and the red pepper flake
mince the onion, carrot, and celery. Once the base boils pull the chicken out and start chopping. Put the onion, carrot and celery in the frying pan with the chicken drippings. When the veggies are caramelized throw in about 3 cups of the base and 2 tsp of balsamic vinegar. Once the pan deglazes, throw everything in the big pot and bring to a boil. Turn off the heat until cool and refrigerate. Wait until tomorrow, reheat and devour.