| 104 | 105 | 106 | 107 | 108 |
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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
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: mw0o+@andrew.cmu.edu (Marcie A. Wallace)
Source: _Monday to Friday Cooking_ by Michele Urvater
GINGERY CHICKEN AND SPINACH SOUP
================================
Ingredients:
-
1
1
1
-----------
onion
piece
tblsp
(1/2 inch long) fresh ginger or 3/4 tsp ground
Oriental Sesame oil [she says you can substitute vegetable
oil, but I think the sesame is crucial]
chicken broth or water
(10 oz) frozen chopped spinach
boneless, skinless chicken or turkey breast
6
1
1
1
2
cups
pkg
lb
/2 bunch scallions or 1 small bunch coriander
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]
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