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Soups To Fight A Cold (7) Collection
Soups To Fight A Cold (7) Collection
Leslie Frisbie's Chicken Soup Grandma's Soup Miso Vegetable Soup Vietnamese Beef Noodle Soup Chinese Egg Drop Soup with Noodles Double Celery Soup Shrimp Broth with Lemongrass, Chile and Ginger Leslie Frisbie's Chicken Soup For the soup: 4 to 5 pound kosher chicken 2 medium onions 3 1/2 quarts of water 1 tablespoon kosher salt or more to taste 1 leek, green part cut off 3 to 4 carrots, sliced 3 stalks celery, cut into about 3-inch pieces Large parsnip, peeled and cut in half Two big handfuls of fresh parsley 1 package of organic dill For the matzo balls: 4 tablespoons chicken fat or vegetable oil 4 large eggs slightly beaten 1 cup matzo meal 2 teaspoons salt, if desired 4 tablespoons of soup stock or water Trim stems off the dill and parsley and tie in a piece of cheesecloth. Wash the chicken. Place it in a large pot. Add the two onions, water and salt. Bring it to a full boil and skim the impurities off the top. Bring back to a full boil, add other ingredients, then reduce heat. Cover and simmer for about three hours total. If eating the soup the same day, begin making the matzo balls after chicken has been cooking for about 2 to 21/2 hours. Skim off enough fat for the matzo balls. To make the matzo balls, mix the chicken fat and eggs together with a fork. Don't overbeat. Mix the matzo meal and salt and add to egg mixture. Add the soup stock. Mix together well. Cover it and put it in the refrigerator for at least a half hour. Remove the chicken from the pot. It may be served on the side. Remove the celery, onion, parsnips and leeks, but leave the carrots. Taste the soup and add more salt if needed. Skim any remaining fat. Bring soup to a rolling boil. Dip hands in ice water and form matzo balls roughly 11/2 inches to 2 inches in diameter. Drop the balls in gently. Cover the pot. Turn the heat to medium, so that it will keep boiling. Cover the pot and cook for 30 minutes. Do not uncover. If you prefer noodles to matzo balls, cook noodles separately in boiling water and add to soup immediately before serving. Tip: If you can't find a kosher chicken, Frisbie suggests buying a roasting chicken and rubbing it inside and out with kosher salt and refrigerating overnight. Source: Leslie Frisbie. The matzo ball recipe was adapted from the label on the Manischewitz Matzo Meal box. It makes about 12 to 15 matzo balls. Grandma's Soup One 5- to 6-pound stewing hen or baking chicken 1 package of chicken wings 3 large onions 1 large sweet potato 3 parsnips 2 turnips 11 to 12 large carrots 5 to 6 celery stems 1 bunch parsley Salt and pepper to taste Matzo balls (see note) Clean the chicken, put it in a large pot and cover it with cold water. Bring the water to a boil. Add the chicken wings, onions, sweet potato, parsnips, turnips and carrots. Boil about 11/2 hours. Remove fat from the surface as it accumulates. Add the parsley and celery. Cook the mixture about 45 minutes longer. Remove the chicken. The chicken is not used further in the soup. Put the vegetables through a food processor until they are chopped fine or pass through a strainer. Add salt and pepper to taste. Note: This recipe comes from a University of Nebraska study. The matzo balls were prepared according to recipe on the back of the Manischewitz matzo meal box. Tip: The soup freezes well. Miso Vegetable Soup 1 medium yellow onion, thinly sliced 1 cup daikon radish, sliced in half moons 1 cup carrots, cut in quarter rounds 4 medium fresh shiitake mushrooms, sliced 6 cups of vegetable stock or water One 6-inch piece of dried wakame sea vegetable 1 1/2 tablespoons of red miso (or to taste) 1 1/2 tablespoons of white miso (or to taste) 1 teaspoon mirin (Japanese sweet rice cooking wine) 1 tablespoon freshly grated and squeezed ginger juice 1/4 pound small cubed tofu Sliced scallions for garnish Simmer the first five ingredients for about 20 to 25 minutes until the vegetables are soft. Hydrate the wakame in water, cut out the stem and slice into small pieces. Add it to the soup when the vegetables are done and add the miso through a strainer. Add the mirin, ginger and tofu and heat through without boiling for a few minutes. Tip: You may vary the ingredients, using yams instead of daikon or any vegetable you enjoy. Try other types varieties of miso, such as those made with brown rice, garbanzo or black beans. You may also season the soup with a little pure, toasted sesame oil or brown rice vinegar. Source: Jon Pell, Sunflower Restaurant Vietnamese Beef Noodle Soup For the soup and noodles: Before cooking, have ready: 1/4 cup thinly sliced, peeled fresh ginger 1 medium onion, sliced 3 1/2 pounds oxtail, cut into 2-inch pieces (have your butcher do this) One 3-inch cinnamon stick 6 star anise 1 tablespoon salt 1 teaspoon soy sauce One 1-inch piece Chinese yellow rock sugar (optional) 3 1/2 quarts of water 12 ounces dried flat rice stick noodles 4 quarts water For the meat and garnish: Place on a plate: 12 ounces round steak, sliced as thinly as possible (it's easier to slice if partially frozen) Place on a second plate: 2 serrano peppers, thinly sliced 24 fresh basil leaves, halved 1/4 cup 2-inch pieces of scallions, halved lengthwise Place on a third plate: 2 cups bean sprouts 3 tablespoons coarsely chopped fresh basil Lime wedges 3 fresh chili peppers, coarsely chopped Heat a large soup pot over medium-high heat. When fairly hot, turn in the ginger and onion slices. Cook, stirring, until fragrant. Add the oxtail and cook, stirring, briefly. Stir in 31/2 quarts of cold water. Bring to a boil. Skim off the impurities that rise to the surface. Stir in the cinnamon, star anise, salt, soy sauce and rock sugar if using. Reduce the heat and simmer the soup for 21/2 to 3 hours, skimming as needed. Strain and reserve. About 30 minutes before the broth is done, soak rice stick noodles in cold water to cover. Bring 4 quarts water to a boil in a large pan. Add the rice stick noodles. Cook for about 1 minute. Drain. To serve: Divide the noodles among individual soup bowls. Add the slices of raw beef to each bowl, arranging them attractively. Divide the serrano peppers, basil leaves and scallions among the bowls. While arranging the individual soup bowls, bring the beef broth to a boil over high heat. Immediately fill each bowl with the broiling broth and serve. If the broth is added at the table, diners have the pleasure of watching it cook the beef and noodles. Place the plate of bean sprouts, basil, lime and chile peppers on the table, allowing diners to help themselves. Source: "All New Joy of Cooking" by Irma S. Rombauer Chinese Egg Drop Soup with Noodles 5 cups chicken stock, or 4 cups chicken broth plus 1 cup water 1 teaspoon soy sauce 2 tablespoons medium-dry sherry 1 (2-inch) piece fresh ginger, thinly sliced 1 garlic clove, smashed 1 cup dried fine egg noodles, (1 ounce) 2 large eggs, lightly beaten 1 to 2 scallions, thinly sliced 1 1/2 teaspoons Asian sesame oil, or to taste Bring stock, soy sauce, Sherry, ginger, and garlic to a boil in a 2-quart heavy saucepan. Remove ginger and garlic with a slotted spoon and discard. Stir in noodles and simmer, uncovered, until tender, about 4 minutes. Stirring soup in a circular motion, add eggs in a slow, steady stream. Simmer, undisturbed, until strands of egg are cooked, about 1 minute. Remove from heat and stir in scallions (to taste) and sesame oil. Season with salt. Makes 4 servings. Source: Gourmet via www. epicurious.com Double Celery Soup 1 medium celery root (about 1 pound), peeled and diced 10 celery ribs, cubed 3 leeks, trimmed, well rinsed and cut into thin rounds Bouquet garni: 1 large sprig of thyme, 3 imported bay leaves, several sprigs of parsley, tied with a string 2 quarts chicken stock, preferably homemade Salt and freshly ground pepper A handful of chopped fresh herbs for garnish: including chervil, chives and flat-leaf parsley In a large saucepan, combine the celery root, celery, leeks and bouquet garni. Add the stock, and season gently with salt and pepper. Bring to a simmer over medium high heat. Simmer until the vegetables are soft, about 25 minutes. Adjust the seasonings. Pour into warmed shallow soup bowls. Sprinkle with the chopped herbs and serve immediately. Serves 6 to 8. Source: "Bistro Cooking" by Patricia Wells Shrimp Broth with Lemongrass, Chile and Ginger 3/4 pound uncooked large shrimp 6 14 1/2-ounce cans low-salt chicken broth 1 cup finely chopped carrot 1/3 cup thinly sliced fresh lemongrass 3 tablespoons finely chopped fresh ginger 2 tablespoons minced garlic 1 1/2 tablespoons finely chopped fresh basil 1 1/2 tablespoons finely chopped fresh mint 1 1/2 tablespoons finely chopped cilantro 1 small serrano chile, stemmed, thinly sliced into rounds 1 1/2 teaspoons fresh lime juice 6 thin lime slices Peel and devein shrimp; reserve shells. Halve shrimp lengthwise. Transfer shrimp to small bowl. Cover and chill. Combine reserved shrimp shells, broth and next 4 ingredients in large pot. Bring to boil. Reduce heat; simmer uncovered 20 minutes to blend flavors, stirring and skimming surface occasionally. (Can be made 1 day ahead.) Cover; chill. Strain broth into large bowl, pressing on solids with back of spoon to release as much liquid as possible; discard solids. Return broth to pot. Bring to simmer. Remove from heat. Add shrimp, herbs, chile and lime juice. Cover and let stand until shrimp are opaque, stirring once, about 2 minutes. Ladle into bowls. Garnish with lime. Serves 6. Nutrition information: calories 122, fat 4 grams. Source: Bon Apptit, via http://www.epicurious.com/ Clipping-Cooking Digest Posted By: "Sharon FROM ANN IN FLA -- Rec.food.recipes is moderated by Patricia D. Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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