1 jar 730 ml Pure by Christine Cushing Cognac and Fire-Roasted Pepper Tomato Sauce
3 cups chicken stock (750 ml) – save 2 tbsp of stock cold to blend with corn starch
1 tbsp cornstarch (15 ml)
1/3 cup 35 % cream (75 ml)
Salt and pepper to taste
2 green onions, thinly sliced – preferably the green part
100 –120 grams of goat cheese, crumbled – optional
Combine the sauce and stock in a large pot and bring to a boil over medium heat.
Meanwhile, combine the 2 tbsp cold stock with cornstarch in a small bowl and stir to blend. Pour cornstarch mixture into the simmering soup over medium heat while whisking until soup boils and slightly thickens. Add the cream and adjust seasoning. Simmer for 2 minutes, uncovered. Pour into individual bowls and top with crumbled goat cheese and sliced green onions.
Recipe from Christine Cushing’s Website