1. In ¼ cup butter, saute carrots, onion, celery and broccoli stems for 5 minutes.
  2. Add thyme, oregano and basil; saute 5 minutes more.
  3. Add wine and deglaze pan.
  4. Add hot chicken stock and reduce by one-third.
  5. Add Worcestershire sauce, tabasco, smoked chicken, beans and broccoli florets; simmer 5 minutes.
  6. Add cream, simmer 5 minutes more and season to taste (thicken with cornstarch if desired).
  7. Drop in remaining butter, piece by piece, stirring until melted and serve immediately.

Smoked chicken Edit

  1. On a covered grill, slightly smoke boneless chicken, cooking to medium rare (about 30 minutes).
  2. Chef Meskan uses applewood chips and does not allow the grill to become too hot.
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