poaching

This chicken soup recipe is the perfect dish for cold days. It’s creamy and full of vegetables, too.

Creamy chicken and vegetable soup

10.5 oz chicken breasts

lb floury potatoes

onion

garlic

carrots

celery

oz button mushrooms

white wine

chicken stock

5.25 oz cream cheese

oz baby spinach

vegetable oil

salt

pepper

nutmeg (for serving)

Peel onion, garlic, carrots and potatoes. Finely mince the garlic and dice the rest into approx. 1-cm/ ¼-in-thick cubes. Trim celery stems, and dice into the same size. Clean the mushrooms, then quarter them.

Heat oil in a large pot. Add onions, garlic, carrots, celery and mushrooms, season with salt and sauté approx. 10 min. on medium high heat. Then add the diced potatoes and fry for approx. 2 min. Deglaze with white wine, let simmer briefly, approx. 2 min. then pour in the chicken stock.

Add the chicken breast to the pot and poach for approx. 10 min. The broth simmering slightly below  boiling point. After 10 min., remove the chicken and pull it into pieces using two forks.

Add cream cheese to the soup, stir until well incorporated, and continue to simmer,  approx. another 10 min. Finally, add chicken back to the pot, along with the baby spinach and stir well, until the spinach is just wilted. Season again with salt, pepper, and freshly grated nutmeg. Enjoy!

Chraime

coriander seeds (2 grams)

cumin seeds (2 grams)

turmeric (2 grams)

Aleppo pepper (1 gram)

olive oil

garlic cloves,

(4-ounce) boneless, skinless cod or halibut fillets (about 11⁄2 inches thick)

tomato paste

tomatoes,

Kosher salt

To make the chraime: Sprinkle half the spice blend all over the fish, cover with plastic wrap, and refrigerate until ready to use, up to 6 hours.

Coat the bottom of a large saucepan with oil (2 to 3 tablespoons). Add the garlic and turn the heat to medium-low. Cook, stirring occasionally, until the garlic is golden, about 3 minutes.

Add the remaining spice blend, stir well, and add the diced lemon. Cook, stirring often, for 3 minutes. Add the tomato paste and cook, stirring, for 4 minutes. Add the tomatoes with their juices, raise the heat to medium-high, and season to taste with salt. Cook, stirring occasionally, for 2 minutes. Reserve some cilantro for garnish and stir in the remainder of the cilantro. Cover, reduce the heat to medium-low, and simmer for 20 minutes.

Sprinkle the fish all over with salt. Uncover the sauce; it should be bubbling slightly. Push the fish into the sauce so that all but the very tops are submerged. Cover and cook until the fish is almost opaque throughout, about 5 minutes. Remove from the heat.

Divide the fish and sauce among individual serving dishes. Garnish with the reserved cilantro and serve with lemon wedges.

This butter poached lobster tail recipe is an easy, yet elegant way to serve lobster. Thanks to my foolproof poaching method for lobster tail meat, you&#039;ll get the best results from this lobster recipe. 

How to Make My Easy Butter Poached Lobster Tail Recipe

lobster tails (removed from shell)

water

unsalted butter

lemon juice

sliced garlic (optional)

chives (optional)

Let&#39;s start by making the beurre monté. Grab a 10-inch saucepan and turn your stove on medium heat before poruing the 3 tablespoons of water.

Once the water has warmed a bit (about 2 minutes), add one piece of your unsalted butter. Whisk the butter and water slowly until the butter is completely melted into the water. Repeat this step with the next slice of butter.

If you are going to add any aromatics to the poaching liquid (sliced garlic, seasonings, herbs), add them now. Otherwise, continue to the next step:

Once the second piece of butter has completely melted, repeat the step with the remaining 14 pieces.. add the butter to the pan, whisk slowly until it&#39;s melted, then add the next. Do this until all of the butter has been added and melted.

I suggest using a thermometer if this is your first time making a beurre monté. You need the temp to ideally be at 180°F -- no higher than 189°F, or the sauce will break. I usually aim for between 170°F and 180°F to play it safe!

Now that the butter has completely melted, add your lobster tails using tongs. Make sure not to crowd the suacepan - add them side by side and make sure they are not piled ontop of eachother to ensure even cooking!

These lobster tails will cook pretty quickly - in total, it&#39;ll take about 6-8 minutes. Using tongs, flip the lobster tails every 2 minutes.They will be finished cooking when they are opaque.

Remove the lobster tails and set aside. If using, add the lemon juice to the pan and whisk and cook the liquid for 3 more minutes. Then, use a spoon to drizzle some of the poaching liquid over the lobster tails. Serve immediately with garnish of your choice (like chopped chives) and enjoy!

Made this recipe on Christmas and it was a huge hit! It was so quick and easy to make and resulted in incredibly flavorful, tender and juicy lobster tails!! Will definitely be using this recipe whenever I make lobster tails, not just during the holidays

Allie:  First and foremost, this recipe kicked ass :)  I doubled the ingredients since these tails were every bit of 10oz.  It took every bit of 14 minutes to get to the magic 135.  My wife even liked it (she who won't eat shrimp and really doesn't care for lobster which she didn't share with me prior to marriage :))  One mistake on my part (and I know better) was I forgot to skewer the tails

Oh my goodness, these are incredible! I served these over risotto and they were absolutely perfect. Thank you so much for this yummy recipe.

I was really nervous to make this but the recipe is great!

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Creamy chicken and vegetable soup

Chraime

How to Make My Easy Butter Poached ...

Top 3 poaching recipes from across the web

The most viewed poaching recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy chicken and vegetable soup

Chraime

How to Make My Easy Butter Poached ...

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