As I have mentioned before, I love Chrissy Teigen (I also love her husband. Did you see John Legend perform at the inauguration? Amazing!), and I already reviewed her second cookbook, Cravings: Hungry for More. I own that cookbook, and have made several of the recipes, which are all great. So I was excited when I got her first cookbook, Cravings, for Christmas. I know, I’m going in the wrong order!
Both of her cookbooks are pretty similar: super funny copy, gorgeous photography, and great recipes that are simple, but delicious. The only real difference between cookbooks is the absence of dessert recipes in the first book. I would rather bake than cook, but I’ll let it go this time! I’m glad to be a Chrissy Teigen completist now, and I can’t wait to try out her next cookbook. While I’m waiting, I can check out her mom’s cookbook, which drops in April.
Serves 10 to 12
For the pie crust
- 8 ounces (2 sticks) cold unsalted butter, cubed
- 2 1/2 cups flour
- 1 teaspoon salt
- 1/2 cup ice water
For the soup
- 6 cups chicken broth
- 2 cups milk
- 8 ounces (2 sticks) unsalted butter, cubed
- 2 tablespoons minced garlic
- 1 cup flour
- 4 teaspoons salt
- 1 1/2 teaspoons black pepper
- 1 large russet potato, peeled and cut into 1/2-inch cubes
- 1/2 pound diced carrots (2 cups)
- 1 cup frozen peas
- 1 cup frozen pearl onions
- 1/4 pound deli ham, thinly sliced
- 1 pound rotisserie chicken meat, cubed (3 cups)
- 1/2 cup heavy cream
Make the pie crust.
- After you cube the butter, put it back in the fridge for at least 20 minutes.
- In a food processor, pulse the flour and sea salt until incorporated. Add the cold butter and pulse until just pea-size pieces of butter remain, 15 to 20 pulses. Add the ice water and pulse until a dough just forms, 15 to 20 pulses.
- Dust your work surface with some flour. Turn the dough out of the processor bowl and gather the dough into two 5-inch discs and wrap in plastic wrap. Freeze one of the discs for another use. Chill the other dough disc in the refrigerator for at least 30 minutes.
- Preheat the oven to 375 degrees.
- Place the dough on a piece of parchment paper. Using a floured rolling pin, roll the disc into a 12-inch round. Prick it all over with a fork. Put the dough, with the parchment, on a baking sheet and bake until golden and crisp, about 30 minutes.
- Cool thoroughly and break into pieces.
Make the soup.
- In a saucepan, bring the broth and milk to a simmer and keep at a simmer.
- In a big soup pot, heat the butter over medium-high heat until foamy. Add the garlic and cook, stirring, until fragrant, about 1 minute.
- Add the flour, reduce the heat to medium, and cook, stirring, until toasty and foaming, 2 to 3 minutes.
- Whisk in the broth-milk mixture, slowly at first, then add the salt and pepper. Bring to a boil, then reduce the heat and cook until thickened, about 5 minutes.
- Add the potato, carrots, peas, pearl onions, and ham and simmer until the potatoes are tender, about 20 minutes.
- Stir in the chicken and cream and heat through for 5 additional minutes. Season with salt and pepper to taste and serve with the broken pie crust on the side.
My notes: OK, I have to confess, I did not make this pie dough. I had some dough I had made from the Sister Pie recipe in my freezer. It worked great. I probably would have used store-bought dough if I didn’t already have some homemade ready. Anyway, this soup is very good regardless, and my family did like the pie dough “crackers” on the side. I seem to be in a rut of super hearty soups and stews, but it’s that time of year! If you need some comfort food, make this soup!