Course Food & Drink Pairings, Soups, Breads and Stews, White wine and Mushroom
Cuisine South African
6garlic cloves, very finely sliced (use amandoline if possible)
60mlneutral vegetable oil like canola or peanut
1small onion, finely diced
⅔ cupwhite short grain rice, rinsed
700gskinless, boneless chicken thighs
1large bunch kale, about 200g of destemmed leaves, rougly shredded
500gportabellini mushrooms, sliced
Fresh dill for serving
Extra virgin olive oil
Salt and pepper, to taste
Heat vegetable oil in a small saucepan over medium.Add garlic and cook gently until lightly golden brown.Transfer to a small heatproof jar or bowl.Add in the chilli flakes, stir and set aside.
In a large pot cook the onion in a drizzle of olive oil until lightly golden. Pour in 2 litres chicken stock, rinsed rice, boneless chicken thighs,And stir to combine. Simmer uncovered until the chicken is cooked through. 10-15min.
While the chicken is cooking- sauté mushrooms until golden brown in a frying pan with a little olive oil. Season and set aside. Once cooked, using tongs, transfer chic ken to aboard and shred meat with two forks.
Add kale, mushrooms and shredded chicken back to the pot. Continue to simmer, stirring occasionally, until kale is just cooked and chicken is warmed through.Remove pot from heat. Squeeze in lemon juice and adjust seasoning. Serve soup in warm bowls and top with fresh dill and a generous drizzle of the garlic-chilli oil.
A wonderful light red that delivers on flavour and freshness. Best served chilled.A delicate wine that compliments this delicate dish. On the nose it has a bouquet of ripe strawberries and cherries, followed by hints of blueberries and mocha, aiding the light savoury finish. Much like the light savoury finish to this subtle soup. The two deliver very sophisticated flavours together.