Tequila Lime Chicken Salad and Broccoli Soup (and veggies from Abbe Hills Farm)

Today was veggie pickup day at Abbe Hills Farm, so Auntie Teri, Daniel, and I went back out there to get our share! We got a TON of salad greens, spinach, arugula, and radishes. Even though it is not Sunday, Auntie Teri and I prepared a tequila lime chicken salad and to go along side, a lovely broccoli soup!


Tequila Lime Chicken

• 2 large or 4 small boneless, skinless chicken breasts
• 1/2 cup tequila
• 1/2 cup fresh lime juice
• 1/2 cup fresh lemon juice
• 1/4 cup jalapeno jelly

In a small bowl, whisk together all the ingredients except the chicken. Place the chicken in a Foodsaver bag or large Ziplock bag and pour the marinade over it. Seal the bag and place in the refrigerator 2-8 hours (I leave mine overnight, the longer it sits in the marinade the more flavorful it will be). Grill the chicken on an indoor or outdoor grill turning at regular intervals and basting with the remaining marinade about 20 minutes or until the chicken has an internal temperature of 180 degrees and is no longer pink in the thickest part.

Tonight, after cooking the chicken, I cubed it and set it out with my salad bar. And OH BOY were those fresh farm veggies YUMMY!

We also made Auntie Teri's lovely broccoli soup, which is a little different from my broccoli soup, but just as good if not better (my aunt is, after all, a professional)!

Auntie Teri's Broccoli Soup

• 2 lbs broccoli fresh (or frozen if fresh is unavailable) broccoli florettes
• 2 small onions, diced
• 2 cloves of garlic, minced
• 2 tbsp flour (we recommend Wondra but all purpose is fine too)
• 1/2 cup dry white wine or dry marsala
• 1 chicken bouillon cube
• enough water to just cover the broccoli
• 1 cup pureed cauliflower
• 1/2 cup heavy cream
• 1/4 tsp. ground nutmeg
• 2 tbsp. butter
• 1 tbsp. olive oil

Steam the broccoli in the water until just tender about 10 minutes and drain, reserving water, and set aside broccoli and water. In soup pot, saute onion and garlic in the butter and olive oil until the onion is translucent. Add drained broccoli and combine with onion and garlic. Add the flour and combine. Add the wine and stir, scraping up the brown bits from the bottom. Add enough of the reserved broccoli water to cover the broccoli mixture in the pot. Let cook until broccoli is very tender and falling apart about 20 minutes. Turn off heat and puree the mixture using an immersion blender until smooth. Add the cream and nutmeg mix well with a spoon and heat through. Garnish with a dollop of sour cream or parmesan cheese if desired.

Hope you enjoy these recipes. Happy and HEALTHY cooking and EATING.