[lit-ideas] Re: The flu

 
<<I  think I could do with that recipe!>> 
I'm in full-blown soup mode  now....  I'll give you a wonderful recipe for 
Garlic Soup which I got from  one of Jeff Smith's (the Frugal Gourmet) books -- 
then the chicken  one. 
Place 2 1/2 quarts chicken broth,  2 Tbsps. fresh  rosemary, 1 Tbsp. fresh 
oregano, 1 cup chopped parsley, and 2 tsps. fresh thyme  in a 4 quart pot.  
Bring to a boil, cover, and simmer 1 hour.  Strain,  reserving the stock.  
Discard 
the cooked herbs and return the stock to the  pot.  In a small saucepan, 
place 2 large heads (yes, whole heads, not  cloves) of peeled garlic cloves 
with 
just enough water to cover the garlic and  simmer, covered, for 15 minutes.  
Puree the cooked garlic and liquid until  smooth.  Add to the pot of stock 
along 
with the wine and bring to a  simmer.  Melt 6 Tbsps. butter in a small frying 
pan and stir in 1/2 cup  flour.  Cook together to form a roux.  Do not brown. 
 Whisk the  roux into the hot stock until smooth and thickened.  Crush 2 
garlic cloves  into the pot.  Simmer for 5 minutes.  Add 1/2 cup half & half  
(cream), 2 Tbsps. chopped fresh chives, salt and pepper to taste.  Serve  
garnished with grated parmesan cheese. 
~~~~~ 
 
Okay.   You buy a whole large chicken.  Rinse it and pull the neck, liver, 
whatever  other organs are packaged iinside of it out and put them in a pot of 
water with  some whole celery, garlic, carrots, and celery.  Simmer a couple  
hours.  Pull out all the dead veggies and animal organs.  Save the  liquid and 
put the whole chicken in.  Simmer a couple hours (this is  something you start 
in the morning on a Saturday) until the meat is literally  falling off the 
bone.  Remove the whole chicken and let cool, still saving  the liquid in the 
same pot.  Remove all the meat from the chicken and put  back into the broth 
along with whatever amount of sliced carrots and celery you  want.  Onions are 
optional.  Add 3 or 4 cloves of garlic minced (or  more, to your liking), a 
good 
amount of grated ginger root, and 2 or 3  chicken boullion cubes.  Five 
minutes before you want to serve it add  whatever type of noodle you prefer and 
additional garlic, salt & pepper to  taste. 
Julie Krueger 
craving  soup

========Original  Message========     Subj: [lit-ideas] Re: The flu  Date: 
11/30/04 2:46:19 PM Central Standard Time  From: 
_judithevans001@xxxxxxxxxxxxxxx 
(mailto:judithevans001@xxxxxxxxxxxxxx)   To: _lit-ideas@xxxxxxxxxxxxxx 
(mailto:lit-ideas@xxxxxxxxxxxxx)   Sent on:    
Thursday, November 25, 2004, 1:44:38 AM,  JimKandJulieB@xxxxxxx wrote:


Jac> almond slivers are  wonderful.  But then, I sit and eat boullion  
cubes....  

yuck!


If
Jac> you cooked much, I'd give you my awesome  recipe for home-made  from 
scratch
Jac> whole fresh chicken soup,  heavily laced with ginger (good for the  
sinuses) and
Jac> garlic.  

I think I could do with that recipe!  I love ginger and garlic. (I  just 
warmed myself up with lime pickle, but that's a bit fierce.) There are some  
good 
soups in the shops here, but not a good chicken one.   




-- 
Judy Evans, Cardiff, UK    
mailto:judithevans001@xxxxxxxxxxxxxx


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