Freshly Washed Broccoli Florets in Sieve
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Smoked Turkey, Broccoli and
Black Bean Soup



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Chef Keegan Gerhard







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La Jolla Cove
La Jolla Cove
John Comer
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Smoked Turkey, Broccoli and
Black Bean Soup

George's at the Cove, La Jolla, CA

Yes, I know - proud mothers can be very tiresome. Still, I can't resist saying
that early in what I have come to refer to as my older son Chef Keegan's
"culinary career", he worked at George's. Granted, he was a waiter, not a
chef. At the time he was training to be an Olympic cyclist and waiting
tables to keep body and soul together. But I just gotta tell you, you would
not BELIEVE what rigors a person has to go through to be hired to wait
 tables at George's!
Many's the cold rainy afternoon in central Germany I've spent fantasizing
about sitting on the Ocean Terrace at George's drooling just as much over
the spectacular view of the Pacific Ocean as over the excellent food. One
of my very favorite places in the whole world. And a top-favorite soup...

NOTE: This is the recipe as it was given to me during Keegan's days
on George's team:

1/4 cup unsalted butter
1 cup peeled, diced broccoli stems
1/2 cup each chopped carrot,
onion and celery
2 teaspoons dried thyme
2 teaspoon dried oregano
1 teaspoon dried basil
1/4 cup dry white wine
4 cups chicken stock
2 cups broccoli florets
A 1-pound can black beans, drained
8 ounces smoked turkey, diced
1 tablespoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
2 cups heavy cream
2 tablespoons cornstarch mixed
with 2 tablespoons water

In a large heavy saucepan melt the butter over medium heat. Add the
broccoli stems, carrot, onion, celery and sauté 5 minutes. Add thyme, oregano and basil and sauté 5 minutes. Add the wine and bring to a boil.
Add the stock and cook until liquid is reduced by half, stirring occasionally,
about 15 minutes. Add broccoli florets, beans. turkey, Worcestershire and
hot pepper sauce to soup and simmer 5 minutes, stirring occasionally. Add
cream and simmer 5 minutes. Taste and adjust seasoning, adding salt and
pepper as necessary. Add cornstarch-water mixture and cook briefly until soup thickens. Serves 6.

As it happened, we were contacted by George's several years back complaining
that the recipe we had posted as theirs was incorrect. They demanded we remove
it immediately. Hmmmmm.... seems to me it isn't all that different other than the change from turkey to chicken. Since we LOVE this soup, and in the interest of culinary Peace and Harmony, we now post the official recipe. (14Nov2013)

Smoked Chicken, Broccoli and
Black Bean Soup

(from George's at the Cove, La Jolla, CA)

1/2 C Unsalted butter
1/2 C Diced carrots
1/2 C Diced onions
1/2 C Diced celery
1 C Broccoli stems, peeled and diced
2 t Dried thyme
2 t Dried oregano
1 t Dried sweet basil
1/4 C Dry white wine
4 C Chicken stock, hot
1 T Worcestershire sauce
1/2 t Tabasco sauce
1 C Cooked black beans
1 C Broccoli florets
2 C Heavy cream
2 T Cornstarch mixed with a small
amount of warm water (optional)
Salt and ground black pepper, to taste
1C Diced smoked chicken

In 1/4 cup butter, sauté carrots, onion, celery and broccoli stems for 5 minutes. Add thyme, oregano and basil; sauté 5 minutes more. Add wine
and deglaze pan. Add hot chicken stock and reduce by one-third. Add Worcestershire sauce, Tabasco sauce, smoked chicken, beans, broccoli florets: simmer for 5 minutes. Add cream, simmer for 5 minutes more and season to taste (thickening with cornstarch is desired). Drop in remaining butter, piece by piece, stirring until melted and serve immediately.

On a covered grill, slightly smoke boneless chicken until fully cooked
(about 30 mins.) Our Chef uses applewood chips and does not allow the
grill to become too hot.  

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