[lit-ideas] Re: The flu
- From: JimKandJulieB@xxxxxxx
- To: lit-ideas@xxxxxxxxxxxxx
- Date: Tue, 30 Nov 2004 16:30:31 EST
<<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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