i like the celery leaves sauteed in butter with onion then put in a couple
of scrambled eggs, its really nice, Lee
"Ozgirl" > wrote in message
...
>
>
> "W. Baker" > wrote in message
> ...
>> Ozgirl > wrote:
>> : I want to do a chicken one next, anyone got a favourite chicken soup
>> : recipe?
>>
>> : Every time I have made it I have mostly followed my grandmother's
>> : recipe. The chicken would be an old "boiler" cooked slowly of course.
>> : Home made stock. Soup always had corn in it She used to scrape the
>> : corn off the cobs though, I use canned, lol. Potatoes, carrots, onions
>> : and fresh peas. I always nixed the potatoes. Garlic wasn't anything my
>> : nan ever used. I don't know anyone back in the day who did use it now I
>> : come to think of it.
>>
>> Your ham hock soup reminds me of my turkey carcase soup. It also cleans
>> out the fridge:-)
>
> I think most soups do don't they? I have tossed in a rasher of bacon
> that wasn't enough to make a meal of bacon and eggs for someone, even
> leftover bits of salsa or pasta sauce and of course any veggie that is
> starting to be a little limp etc. I often have little bits of onion that
> have been partly used but not needed for anything else for a few days. I
> never throw out my celery leaves, they go into stews and soups or finely
> chopped and mixed with salads. Small amounts of frozen veggies that haunt
> the freezer go in too
>
> Now for chicken soup.
>
>> This is a traditional jewish chicken soup. Using htat old boiler chicken
>> is great. I wish we could still get them here, these days, also chicken
>> feet, which are only rarely found.
>
> If I was in Sydney I would be able to get the feet but I haven't seen a
> boiler for years.
>
>> Chicken Soup:
>>
>> 1 fowl4-5 lbs or regular chicken about the same amount.
>> If you can find and don't have a fowl-veal bones or a trukey wing
>
> How about turkey necks? I can get them easily.
>
>> 3-5 very large carrots, scrubbed but not peeled, sliced in thin roounds
>> Celery-stalks and leaves-lots chunked
>> 2-3 onions, peeled and chunked
>> whole peppercorns(can be put into a metal tea ball for ease of removal
>> Salt to taste-some to start and later add as needed
>> Water to cell cover chicken/
>> Dill weed
>>
>> In large pot with cover, start just the chicken and some salt and
>> peppercorns in COLD water to cover- this will help extract more flavor
>> from the bird. Bring to a boil and then let simmer, covered, for an hour
>> or so. Then add the onions, carrots and celery cook about an hoour more.
>> Taste for seasonings. Remove chicken an put into a bowl-cool unti
>> handleable with yoru fingers. remove vegetables and let drain in a
>> strainer or colender. put back soup that drains into the pot and pick
>> out
>> carrot slices fromthe vegetable s ad replace into soup. (some peole
>> prepare freshly cooked carrot slices for this purpose. I am a bigger
>> cheapskate:-). Sim soupof excess fat if desired. adjust seasoning and
>> bring to a boil. Wash dillweed and with a scissors, snip quite a bit
>> into
>> the boiling soup and then turn it off. That's it. It is a relatively
>> clear sup with floaating carrots . If you liike yu can serve some of the
>> deskinned and boned chicken meat in it or sve it for some other use like
>> chicken salad.
>
> We like the meat in the soup and I would reuse the carrots too, they have
> soaked up the flavour. I would put as much of the vegetable back as I
> could really, the onion and celery too. Thanks, another easy soup recipe.
>>
>> Some people put parsnips and parsley root in the soup, but that is
>> nothow
>> my mother and grandmothers made it.
>>
>> Wendy
>>
>>