Tuesday, October 14, 2008

Liquid Penicillin

As the Santa Anna winds and fires rage through Southern California I see friends and family with sniffles and flues. Dr.Mom Chef Gwen says “Airborne and Chicken Soup!” I make pots this time of year and enjoy making a variety of this liquid penicillin. So try one of these even if just to warm your family up on a chilly night.

Basic Chicken stock
1 red onion, chopped
3 carrots, chopped
2 stalks celery
4 cloves garlic, chopped
2 cups white wine
1 Chicken carcass
10 cups water
Salt and pepper to taste

In a large soup pot combine all above ingredients and bring to a boil over medium heat. Reduce heat and cover and simmer for one hour. Strain the stock and toss the solids. (You should get about 10 cups) You can freeze half or you can freeze in ice cube trays and pop out single servings as needed for sauces.
Matzo Ball Soup
3 large eggs
3 tablespoons rendered chicken fat or Crisco
1 1/2 teaspoons salt
14 tablespoons matzo meal
10 cups chicken stock
3 carrots, sliced
2 medium parsnips, sliced
In a medium bowl, whisk together eggs and chicken fat until combined. Whisk in 1/2-cup water and salt. Add matzo meal, and whisk until combined. Cover and refrigerate batter until firm, 2 to 4 hours. Line a baking pan with parchment. Bring chicken stock to a boil in a large wide saucepan, and reduce heat to a simmer. Slightly dampen your fingertips, and form 2 heaping tablespoons of batter into a 1 1/2-inch ball, being careful not to compress the mixture too much. Place ball on the prepared pan. Repeat process with remaining batter. Using a large spoon, slide the matzo balls into the simmering stock. Once all the balls have been added, cover and cook for 10 minutes. Add carrots and parsnips, cover, and continue cooking for 20 to 25 minutes, until the vegetables are tender and the matzo balls are cooked through. Garnish with fresh dill, and serve immediately

Thai Chicken and Coconut Soup
2 tablespoons olive oil
1 red onion, chopped
4 garlic cloves, chopped
2 teaspoons ground cumin
1 small jalapeno, finely chopped
1 lemongrass stock, bruised
Juice of 3 limes
4 cups chicken stock
2 cups Coconut milk
1 pound boneless chicken breast, thinly sliced
Fresh cilantro for garnish

In a large soup pot sauté the onions, garlic, cumin and jalapeno for 10 minutes. Add the stock, limejuice coconut milk and lemon grass stalk and bring to a boil. Stir in the chicken and simmer uncovered for about 10 minutes until the chicken is tender. Serve at once with a cilantro garnish.
Greek Lemon Soup
8 cups chicken broth

1/2-cup fresh lemon juice

1/2 cup shredded carrots

1/2 cup chopped onion

1/2 cup chopped celery
1 cup cooked orzo
1 cup chicken breast, cooked and diced
16 slices lemon

8 egg yolks
Salt & pepper to taste

In a large pot, combine the chicken broth, lemon juice, carrots, onions and celery. Bring to a boil on high on high and reduce to simmer for 20 minutes. Beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the orzo and chicken. Ladle hot soup into bowls and garnish with lemon slices.
Spicy Tex-Mex Chicken Soup
1/4-cup olive oil
1 jalapeno pepper, seeded and chopped
1 red, green and yellow bell pepper, seeded and chopped
4 cloves garlic, finely chopped
1 Carrot, diced
1 red onion, chopped
2 teaspoons dried thyme
1 teaspoon each cumin and chili powder
1 can diced tomatoes with juice (I like to use yellow if you can find them.)
5 cups chicken stock
1-pound boneless skinless chicken breasts
1 can (15 ozs) black beans, rinsed
2 cups corn kernels
1/2-cup fresh cilantro (for garnish)
1 cup tortilla chips, crunched (for garnish)
Diced avocado
Cheddar cheese

In a large soup pot heat oil over medium heat. Add peppers, garlic, carrots, onion, thyme, cumin and chili powder. Sauté, stirring continually for about 10 minutes until the onion is translucent. Add the tomatoes, chicken and stock. Bring the soup to a boil and simmer for 1/2 hour. Remove the chicken breasts and let cool then dice into bite size peaces. Return to pot and add the black beans and corn and bring to another boil. To serve add a handful of chips to the bottom of each bowl add soup and garnish with fresh cilantro, cheddar cheese and avocado.

No comments: