2 tbsp butter
1 onion
2 cloves garlic, minced
2 chipotle peppers minced
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp ground allspice
2 tbsp flour
5 cups chicken stock
1 cup whipping cream
3/4 cup creamy peanut butter
3 cups shredded cooked chicken
1 tbsp packed brown sugar
1 tbsp lime juice
2 tbsp chopped peanuts
1/4 cup chopped green onions

Directions

In a soup pot, melt butter over medium heat. Add onion and sauté until softened, about 6 minutes. Add garlic, chipotles, cinnamon, salt, pepper, and allspice; sauté for 1 minute. Add flour and sauté for 2 minutes.

Gradually whisk in stock and bring to a simmer, stirring often. Reduce heat to low and simmer for 15 minutes to blend the flavors. Whisk in cream and peanut butter until blended. Heat until steaming, about 5 minutes, stirring often. Do not let boil. Stir in chicken, brown sugar and lime juice; heat until steaming. Adjust with salt and pepper to taste

Ladle into bowls and garnish with chopped peanuts and green onions.

Enjoy, it’s quite the flavor experience.

Ingredients

• 8 cups (64 fl oz/2 l) Chicken Stock
• 3/4 cup (5oz/155g) orzo or other rice-shaped pasta (can also substitute an equal amount of long-grain white rice
• 1 skinless, boneless chicken breast, 1/2 lb (250g), cut crosswise into slices 1/4 inch (6mm) thick
• 3 eggs
• 1/3 cup (3 fl oz/80 ml) fresh lemon juice
• 1 tablespoon grated lemon zest
• Salt and ground white pepper
• 2 tablespoons finely chopped fresh flat-leaf (Italian) parsley

Directions

In a large saucepan, bring the stock to a boil over medium heat.  Reduce the heat to medium-low, add the orzo, and cook, uncovered, until very tender, 15-20 minutes.

About 5 minutes before the pasta is done, add the chicken slices.

Place the eggs in a bowl and whisk while pouring in the lemon juice.  Stir in the zest.  Whisking continuously, slowly pour a ladleful of the hot stock into the egg mixture.  Reduce the heat to very low.  While whisking the soup in the pan, slowly pour in the egg mixture; the soup should thicken slightly.

Season to taste with salt and white pepper.  Remove from the heat, ladle immediately into warmed bowls, and garnish with the parsley.

Serves 6-8

Ingredients

Salad

• 1 head of iceberg lettuce
• 1 Fennel bulb
• 3-4 Mandarins
• 1 cup of coarsely chopped walnuts
• 1 cup of bite sized liquorice pieces (preferably Panda Licorice)

Dressing

• 1 tablespoon white sambuca
• 1/2 teaspoon of Anise
• 1/4 cup of olive oil

Directions

Tear iceberg lettuce and fennel into roughly bite sized pieces and put in salad bowl.  Toss with Mandarin wedges.

In a side bowl, add sambuca and anise, then slowly whisk in olive oil until blended.

Toss dressing with salad.

Plate salad, and top with walnuts and licorice

Makes 4 servings