The Triton

Career

Rosemary roasted chicken and truffle mushroom soup

ADVERTISEMENT

It doesn’t matter if you are a crew chef, head chef, master chef or home cook, you are bound to gather leftovers in your fridge.

Usually we will sit there and scratch our heads as we figure out how to best transform our once glorified dishes into ascended meals masked with flavor and creativity.

This dish has the opposite effect on me, I will actually roast an extra chicken for the sole purpose of conjuring up this “leftover” meal.

The use of potatoes alleviates the need for cream whilst still giving the soup a creamy, rich and velvety texture. And, given that the chicken is already cooked, your preparation time is cut by 45 minutes.

Beware, this dish does have a “Thanksgiving” effect, and due to reports of over consumption, will leave you lethargic, yet very content.

Ingredients:

  • 1 Large yellow onion (diced)
  • 1 pound button mushrooms (sliced)
  • 1 tsp cayenne
  • 4 fresh rosemary sprigs (chopped finely)
  • ½ stick salted butter.
  • 2 russet potatoes (peeled & diced small)
  • 4 Tbsp kecap manis
  • 3 cups roasted chicken stock
  • 1 rotisserie chicken (shredded)
  • 4 garlic cloves (crushed)
  • 6 Tbsp truffle oil
  • 1 tsp sea salt
  • 1 tsp white pepper

Preparation:

In a heavy bottomed pan brown the butter over a medium heat.

Add the onion and sauté off until golden brown.

Add the mushrooms, cayenne, rosemary, potatoes and raise temp to high.

Pour in the kecap manis and coat all the ingredients and deglaze with the chicken stock after one minute (be careful as the cayenne will catch your throat).

Turn heat down and add the chicken, truffle oil, and season.

Simmer for 20 minutes over a med heat, then blend until smooth either in a Vitamix (preferably as the consistency is a lot smoother as the chicken is broken down more) or using a hand held blender.

Sprinkle with sea salt and finish with a final drizzle of truffle oil. Enjoy.

Mark Godbeer has been a yacht chef for more than 10 years. Contact him through chefmarkgodbeer.com.

Related Posts...
Top Shelf: by Chef Mark Godbeer Chefs aboard megayachts are Read more...
Over the past few years, my preference sheets have become Read more...
Top Shelf: by Chef Mark Godbeer This world is heading Read more...
Top Shelf: by Chef Mark Godbeer How often do we Read more...
Top Shelf: by Chef Mark Godbeer Working on yachts affords Read more...

Share This Post

Leave a comment

Your email address will not be published. Required fields are marked *

Please answer the question below to leave a comment. * Time limit is exhausted. Please reload CAPTCHA.

Editor’s Picks

Crew contracts vital, no guarantee of rights

By Dorie Cox At the start of a new job, many crew are asked to sign a contract that defines wages, scope of work, leave and more. For …

Clearing up a few facts surrounding the M/Y Natita seizure

Clearing up a few facts surrounding the M/Y Natita seizure

By Susan Jobe and Lucy Chabot Reed M/Y Natita, a 217-foot (66m) Oceanco launched in 2005, was seized on July 15 after the owner, Texas …

Creative yacht crew view partial solar eclipse in Florida

Creative yacht crew view partial solar eclipse in Florida

Crew on the M/Y Albula, a 210-foot (64m) Royal Denship explorer yacht docked at Rybovich marina in West Palm Beach, joined the millions of …

Pier 66 owner buys The Sails Marina

Pier 66 owner buys The Sails Marina

By Dorie Cox The company that owns the Hyatt Regency Pier 66 has added The Sails Marina in Fort Lauderdale to its holdings. Tavistock …