Soup Recipes by Cookbooks

Author:Cookbooks
Language: eng
Format: mobi, epub, pdf
Publisher: IB Dave's Library
Published: 2010-05-10T14:51:54+00:00

CHICKEN SOUP

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Chicken soup as made my my mother and millions of other nice Jewish ladies:

Get an old chicken - they have *much* more flavor. An old 'stewing' hen is good. The ones at the kosher butcher cost more but seem to be worth it. The young supermarket hens have no flavor.

Put chicken in pot. Cover with water. Add an onion, a couple of carrots, a couple of parsnips, a handful of dill weed (fresh), and a little salt. Bring to a boil, reduce heat, and let simmer for an hour or more.

Carefully remove chicken and vegetables. Skim fat from soup. An easy way to do this is to toss in a handful of ice cubes and skim them out with the fat that congeals around them.

Serve the soup with kreplach, matzoh balls, egg noodles or rice. If you've removed the chicken carefully and intact, place it on a baking dish or pan and roast in the oven at 350 or so until the skin is crispy and golden. Voila! Gedempte Chicken! My maternal grandmother used to make this, or so I am told.

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From: [email protected] (Stephanie da Silva)

CHICKEN STOCK

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Get some chicken bones from your local butcher or save and freeze them when you de-bone chicken breasts.

Prepare a mirepoix (chopped carrots, onions or shallots, celery or celery root (preferable, also known as celeriac) and garlic) exact quantities depend on the volume of stock you are making and your own personal taste.

http://www.cs.cmu.edu/~mjw/recipes/soup/mp-chicken-soup-coll.html (2 of 8) [12/17/1999 12:03:25 PM]

COLLECTION: Chicken Soups

Sweat the mirepoix on medium head with a little oil (let the veggies cook alone for a while).

If using fresh bones , add them to the mirepoix and heat them up. Do not do this for frozen bones and meat as too much blood will be released later and cloud the stock.

When the bones are hot, add very cold water (as much as you want, depends on how much bones you have).

Add a few peppercorns and whatever other herb and spice you like (oregano is nice).

Simmer for 3-4 hours removing scum frequently.

Strain stock through a couple layers of cheesecloth

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From: [email protected] (Marcie A. Wallace)

Source: _Monday to Friday Cooking_ by Michele Urvater

GINGERY CHICKEN AND SPINACH SOUP

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Ingredients:

-----------1 onion

1 piece (1/2 inch long) fresh ginger or 3/4 tsp ground 1 tblsp Oriental Sesame oil [she says you can substitute vegetable oil, but I think the sesame is crucial]

6 cups chicken broth or water

1 pkg (10 oz) frozen chopped spinach

1 lb boneless, skinless chicken or turkey breast 1/2 bunch scallions or 1 small bunch coriander

2 cups vermicelli, fine egg noodles, orzo or pastina [my SO uses (Mrs. Weiss's brand) Kluski noodles--I reccomend using hearty noodles like these instead of the delicate pastas recommended!!]

3-4 tblsp lemon juice

salt & pepper to taste

toasted sesame seeds

[my SO adds garlic too]

Instructions:

------------1. Finely chop the ONION. Peel and mince GINGER. 2. Heat SESAME OIL in soup pot over medium heat. Add ONION and GINGER

http://www.cs.cmu.edu/~mjw/recipes/soup/mp-chicken-soup-coll.html (3 of 8) [12/17/1999 12:03:25 PM]

COLLECTION: Chicken Soups

[and GARLIC], increase heat to high and saute for a few seconds to relase aroma.

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