|
Serves 4
INGREDIENTS:
1 oz. salted butter
1 red onion, finely chopped
1 cup goobers, crushed
2 garlic cloves, halved
5 oz. chicken meat, diced
4 potatoes, peeled and diced
2 cups chicken bouillon
1 tsp. Cajun spice
1/2 cup Bourbon
5 fl.oz. half and half cream
1 tbsp. cornstarch
2 tsp. water
1 tsp. salt
1 tsp. black pepper
cooked shrimp to garnish
METHOD:
Fry onion and garlic in butter until softened, about 3 minutes. Put goobers and onion mixture in a blender. Blend until smooth.
Put goober mixture into a deep pan. Add chicken pieces, potatoes, chicken bouillon, Cajun spice, Bourbon, cream, salt and black pepper. Bring to a boil and cook for 15 minutes, stirring occasionally.
Meanwhile, combine cornstarch and water until smooth. Add cornstarch mixture to soup. Stir constantly until thickened. Serve hot with a light salad and soft rolls and garnished with the shrimp.
| 
