"Recipes from the Chef's Kitchen"

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Pat Solley - Soup Specialist

Pat Solley has been researching soups for several years.
She has written a cookbook which will be published in
September 2004. She got a award for her website...
http://www.soupsong.com

Chinese Chicken Soup with Ginger
(Gee tong)

Serves a new mother/convalescent
for one week, or 6-8 people

Ingredients:
1) Whole Chicken, about 3 to 3-1/2 pounds, or 4 pounds of Chicken Backs
       and Wings—with fat removed, washed in cold water, drained, and cut
       through the bone into about a dozen pieces
2) ½ pound Chicken Feet, nails removed
3)8 cups boiling Water
4) 3 cups green Onions, green parts only, cut into 2-inch lengths
5) 6 whole Peppercorns
6)   10 slices fresh Ginger, the size of a quarter, smashed with the flat side of a knife
7)   1 tsp. Salt, or to taste

Advanced Preparation:
1)   In a large soup pot, bring at least 8 cups of water to a rolling boil, drop in the
       chicken pieces, and blanch them for 1 minute after the water returns to
       a boil. Drain the chicken, discarding the water, rinse in cold water and drain
       again.
2) Prep the remaining ingredients as directed in the recipe list.

Cooking:
1)   Place the chicken pieces and feet, 8 cups of boiling water, green onions,
       peppercorns, and the ginger pieces in a Dutch oven.Seal the top with
       heavy-duty aluminum foil, then cover with a heavy lid.
2)   In a 425-degree F. oven, place the pot in a deep baking pan, then fill
       the baking pan with boiling water to reach about 2 inches up the side of the
       Dutch oven.
3) Bake for 2-3 hours, adding boiling water to the baking pan as necessary to
       keep the oven filled with steam.
4) Remove the Dutch oven, unseal it, and skim the top of the broth to remove
       any impurities and fat. Strain the soup through a colander, then through
       a sieve that has been lined with moistened cheesecloth.Reserve any
       meaty chicken pieces.Stir the salt into the broth to taste.

Serving:
1)   When ready to serve, ladle the soup into a serving bowl.
2) Then add a piece of chicken and serve.
3)   For the rest of the week, reheat the broth and meaty chicken pieces in
       a sealed pot in a 375-degree F. oven for 10 to 15 minutes, or until piping
       hot—this will keep the broth clear.

Italian “little rags” Egg Drop Soup
(Stracciatella)
Serves 1 to 2

Main Ingredients:
1)   2 cups Chicken Stock
2)   1 Egg
3)   2 tbs. freshly grated Parmesan Cheese
4)   2 tbs. soft Bread Crumbs or Farina

5)   Salt and White Pepper, to taste

Garnish:

1) A piece of fresh Basil,Parsley, or crossed Chives, just for looks.
2) More Parmesan on the side.

Advanced Preparation:
1) Prep the ingredients as directed in the recipe list.

Cooking:

1) In a large saucepan, bring the stock to a simmer over low heat.
2)   In a small bowl, beat the egg with a fork and continue beating as you add
       the cheese and bread crumbs--and finally, a half cup of the simmering stock.
3) Bring the remaining stock to nearly a boil over medium heat, then scrape
       in the egg mixture and whisk it feelingly, even emotionally, with a fork for
       3-4 minutes straight. When you stop beating, let the soup come just
       barely to a boil.Its creaminess will then break into plump, lacy custards.
4)   Season to taste with salt and pepper.

Serving:
1) Ladle the soup into bowls immediately and serve, with an extra sprinkling of
Parmesan cheese topped by a single piece of fresh herb.

Thai Rice Soup
(Kao tom)
2 servings

Main Ingredients:
1)   2 cups light Chicken Stock
2)   1/4 cup ground Pork
3)   1/2 cup cooked Rice
4)   1 tbs. nam pla or other Fish sauce
5)   2 small Eggs

Garnish:
1)   2 tsp. finely minced fresh Ginger Root
2)   2 tsp. minced fresh Cilantro
3)   1 minced green Onion
4)    1 tsp. golden fried Onion flakes (which you can make by tossing
       dried Onion Flakes in a hot oil slicked frying pan)
5)   1/8-1/2 tsp. dried Red Chilis - minced.

Advanced Preparation:
1) Prep the ingredients as directed in the recipe list, to include the garnishes, which
can be reserved in small heaps on a flat plate.

Cooking:
1)   In a large saucepan, bring the stock to a boil over medium heat and add
       the ground pork, stirring to break it up. Reduce heat to a simmer, stir in
       the cooked rice, and simmer for 2 minutes. Season with the fish sauce.

Serving:
1)   When ready to finalize the soup, bring it back to a boil over medium heat
       and carefully break the eggs into it. When the eggs are poached, transfer
       each to a bowl, then ladle the soup on top.
2)   Garnish each serving bowl with ginger, cilantro, green onions, onion flakes,
       and as much chili pepper as you think your sick chicks can handle. Cover
       each bowl with a lid, let sit for a minute to let the flavors blend, then serve,
       reminding your patients to inhale the steam as they unlid the bowl.

Good Eating!!!

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