There are certain honors a Chef will never forget, among the rarest is being chosen to be the Chef at the White House. Chef John Moeller is one of the few to have held this post under three Presidents. This means he has cooked for the likes of Nelson Mandela, Tony Blair, Julia Child, and Sophia Loren…did I mention First Families? Yeah, them too.
Chef Moeller will be releasing his new book, Dining at the White House: From the President’s Table to Yours, where he gives the reader and insider’s view of what it is like to dine like the President.
In the book, Moeller recounts his dearest moments at the White House and shares more than 100 recipes that use seasonal, fresh ingredients with his special touch: French classical training with an American touch. He’s even included tips and Chef’s notes to make French technique easy to grasp for the home cook.
The book officially releases on September 24, but you can click the image below to pre-order from Amazon.
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Lancaster, PA 17603
We asked Chef Moeller to share a recipe he felt was a symbol of the fall season. He told us “one thing I love about fall is that it gives me a reason to make more soup! With the cooler temperatures, there is nothing more warming than a nice bowl of soup. My Chicken Tortilla Lime soup was a favorite of both Mrs. Clinton and Mrs. Laura Bush because it is refreshing and very flavorful.”
Fresh chicken broth is always better, but may not always be practical in the home kitchen. If you need to use packaged broth, select a low-sodium brand with minimal ingredients.
Chicken Tortilla Lime Soup
- 2 (5-ounce) boneless chicken breasts
- 6 cups chicken broth
- ½ cup rough cut carrots
- ½ cup rough cut celery
- 1 cup rough cut onions
- 2 bay leaves
- 1 teaspoon black peppercorns
- 2 tablespoons extra virgin olive oil
- 4 cups small dice onions
- 1 tablespoon minced garlic
- 1 teaspoon chipotle puree
- 2 large tomatoes, peeled, seeded and small dice
- ½ cup lime juice
- 12 corn tortillas chips, crumbled
- 1 tablespoon chopped fresh cilantro (for garnish, optional)
- Salt and fresh milled black pepper
- Place the chicken in a medium stockpot and cover with broth. Add carrots, celery, onions bay leaves, and peppercorns. Bring to boil, decrease heat, and simmer for 20 minutes.
- Transfer chicken to a sheet pan and set aside to cool slightly. Tear chicken into small pieces, place in a bowl and refrigerate until needed. Return any juices from the pan to the simmering pot and simmer for another 20 minutes.
- Strain stock through a fine mesh strainer into a bowl, and set aside. Discard solids.
- Heat oil in medium stockpot over medium heat. Add onions and sweat for 4 to 5 minutes. Add the garlic and sweat for 1 minute. Season with salt and pepper and stir in chipotle puree. Return broth to pot and bring to a simmer, skimming the top as needed. Add the tomatoes and simmer for 10 minutes. Stir in chicken and simmer for 3 to 5 minutes. Stir in lime juice to taste just before serving.
- To plate: Ladle soup into warm bowls and top with crumbled tortillas and cilantro.