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Paul Kahan, 12-Year-Old Chef Recreating Lincoln's Soup at Green City

By Paul Biasco | November 12, 2014 5:21am
 Paul Kahan and Tess Boghossian will be doing a joint demonstration during this weekend's Green City Market.
Paul Kahan and Tess Boghossian will be doing a joint demonstration during this weekend's Green City Market.
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LINCOLN PARK — Famed Chicago chef Paul Kahan (Blackbird, Avec, Publican) is teaming up with a 12-year-old at the Green City Market this weekend to recreate a dish that made its way to the White House.

Tess Boghossian, the 12-year-old from Palatine, gained national fame when her recipe won the praise of First Lady Michelle Obama's "Healthy Lunchtime Challenge."

Kahan will join the young chef at the Green City Market Saturday to demonstrate how to make the winning dish, Lincoln's Inaugural Soup.

The soup drew inspiration from the soup President Abraham Lincoln was served after his inauguration.

Boghossian's version pays tribute to Lincoln while making the soup a bit more healthy with the addition of whole grains, lean protein and vegetables.

Kahan and Boghossian will kick off their demonstration at 10:30 a.m. at the Green City Market's indoor location, the Peggy Notebaert Nature Museum, 2430 N. Cannon Dr.

The event will also feature a simple, affordable and healthy recipe to make at home as part of the Let's Move! initiative.

Boghossian won the national competition in June and was one of 54 winners, including one from each state, invited to the White House in July to sit at the presidential dinner table with President Barack Obama.

Lincoln's Inaugural Soup Recipe:
(Makes 4 servings)
2 tablespoons olive oil
1 small onion, peeled and diced
1 small parsnip, peeled and chopped
½ cup chopped green beans
1 carrot, peeled and chopped
1 quart low-sodium chicken broth
½ cup cooked quinoa
1 cup chopped asparagus (tough ends discarded)
8 ounces canned white beans, rinsed
½ cooked rotisserie chicken, skin removed, and chopped or 2 cups skinless boneless cooked chicken, chopped
1 quart low-sodium chicken broth
¼ teaspoon salt
¼ teaspoon pepper


In a large pot, warm the olive oil over medium-high heat. Sauté the onion for 4 minutes or until soft. Add parsnips, green beans, and carrots, and continue to cook for 5 minutes, stirring occasionally. Add chicken broth, bring to a boil and then add quinoa. Cover and simmer for 10 minutes. Add asparagus, white beans, and chicken, season with salt and pepper, and cook for 5 minutes more, or until the chicken is heated through.

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