This recipe for chantal soup from a popular cookbook was the inspiration for this week’s post, but it’s easy to make and is a great way to stock up on your favorite comfort food.
For a full-blown recipe, check out this post on our cookbook-inspired recipe hub.
Cheese and chantal recipe with photos by Sarah Smith and Samira Ahmed.
Chantal soup in a jar: This is a simple recipe that works well with any soup.
The main ingredient is a creamy blend of chives and garlic, but you can add a few things if you want a more spicier, more savory flavor.
We added cilantro, mint, and fresh chives, along with a bit of thyme and oregano.
You can also substitute fresh thyme for the thyme in the recipe if you like a bit more kick.
We made this with a little extra time in the oven, but we hope you’ll try it soon.
You’ll need: 1 jar of chantal broth (about 1 pound) (I like Trader Joe’s) 1-1/2 pounds chives (about a 1/4 pound) 1 tablespoon chopped fresh thymes (optional) 1 cup chopped parsley (optional; see the directions) 2 cups flour (about 2 cups) 1 teaspoon salt (about 3/4 teaspoon) A pinch of black pepper (optional but recommended) Directions: Place the chives in a large pot over medium-high heat.
Cook for about 10 minutes.
Add the broth and cook until the chiles begin to soften, about 5 minutes.
Drain the chile in a colander.
Add in the thymes and cook for another 5 minutes, until the thyms have dissolved.
Stir in the garlic, salt, and pepper, and cook just until fragrant.
Taste and adjust salt and pepper.
Serve with your favorite dipping sauce.
Chantel soup in jars: We found that this recipe can be made in a variety of ways.
For starters, we added some fresh oreganos to the mix, and we also added some garlic powder to the recipe.
You could also use chopped fresh cilantro or chopped fresh parsley to spice up the dish.
For this recipe, we also used the traditional method of making chantal from the broth.
The recipe calls for the chantal to be made from the water, so add a bit extra water to the jar to help the broth to fully thicken before adding the herbs.
We used the same broth for the recipes above, but if you’d prefer to make the soup from scratch, simply whisk the chive mixture into a small bowl with a hand blender.
You’ll want to use an immersion blender to make sure the chantals are all finely ground.