Serves 4

1 quart best-quality chicken stock
1 3/4 cups reserved pot pie filling
Juice of 1 lime
2 teaspoons soy sauce
1 tablespoon butter
4 tablespoons minced chives
Kosher salt and freshly ground black pepper


In a medium saucepan over medium-high heat, bring chicken stock to a simmer and reduce by about 20%. Add reserved pot pie filling and stir to combine. Bring to a simmer and cook until reduced by 10% (about 1 cup), about 10 minutes. Carefully transfer mixture to a blender. Remove middle stopper from blender top and cover with a thick towel, holding in place with your hand. Blend together until smooth. (Note: hot steam will need to escape from top of blender, lift towel slightly as you blend, taking care not to burn yourself.) While blending, add lime juice, soy sauce and butter. Check for flavor and season if necessary. Serve soup immediately in bowls, garnished with chives.

• Wine Notes:
  
  Ginger and Cream
  2005 Stonestreet Chardonnay
  From Alexander Valley, this wine is 100% Estate Chardonnay. With flavors of apples and citrus, this is a great counterpart to the Pot Pies and Sweet Potato-Ginger Soup.
  
  Gosling’s Black Seal Rum
  Richly flavored, well-balanced and nuanced with butterscotch, vanilla and caramel. Soft, elegant finish that pairs well with the Ginger Tapioca Brulee.
  
  
  
  >>This recipe appears in Episode #516.
  
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