Lemon chicken soup, apples and Siamese cats
agmss15
4 years ago
I have befriended a very very eccentric older couple. I recently took them on a long discussed jaunt. The next day the wife called me to ask if I would drive her two states away to look at Siamese kittens. I agreed but suggested look more locally first. We ended taking a beautiful drive in an unfamiliar to me area of Maine at a somewhat scary household looking at a not quite Siamese cat. I was trying to figure out how to extricate ourselves when she decided the cat was for her. On our way back she offered to treat me at a bakery that she knew about as a thank you. A bakery that tended towards soft and sweet treats. But they had a soup in stock that day - we both loved it! Light lemony flavor, slightly creamy broth, big chunks of carrots and chicken. Some kind of greens - maybe chard. Now I am on a recipe search....
I also was gifted a big bag of Black Oxford apples - so a batch of pink applesauce is coming up...
http://www.outonalimbapples.com/varieties/black-oxford
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gardengal48 (PNW Z8/9)
4 years ago
petalique
4 years agoRelated Discussions
Help me Make Turkey Soup Tasty Please
Comments (22)I have found that "chicken feet" enrich the stock along with chicken broth or bouillion. *For obvious reasons, I didn't share with my family that the Thanksgiving turkey gravy was made with stock that I made with the turkey drippings AND chicken feet (the Spanish grocery store always has them). However, there were so many complements e.g. this is the best turkey gravy I have ever had that I fessed up. Now every year they want to know if I made Chicken Feet Gravy. Hope your granddaughter is better....See MoreAnybody ready for SOUP?!
Comments (32)Oh my, really soup weather here in Portland. Rained really hard yesterday and more forecast today after this drizzly morning. I went out and unclogged a downspout, put a tarp over some outdoor furniture, swept the branches and leaves from the bike lane in the street in front of my house. When the kids come downstairs I'll set them to building a fire. The next job is to make another big pot of soup. I'm thinking albondigas soup with lots of garlic and mint today. This is one of those soups that can be made with stuff that is usually hanging around the house. You need a little of this and a little of that, and the list is a bit flexible. (Base of the soup starts with stock, white wine, and water; a couple pounds of beef soup bones with the meat trimmed off and chopped up. That will cook for a couple hours, then all those solids will be strained out. Next will be aromatics - onions, garlic, carrots, celery - with some tomatoes and mint. The meatballs are a miss-mash of freezer finds - italian sausage, plain pork sausage, minced beef liver, uncooked rice, with garlic, onions, red pepper, and lots of mint. It will smell nice as it simmers. Add some uncooked rice 20 minute before serving. I wanted a redder color so I also added some beet juice.) What is everyone making, if it is a soup day for you? This post was edited by johnliu on Sun, Sep 29, 13 at 16:29...See MoreSoup/Salad to go with Christmas Paella
Comments (13)How about Garlic soup? I've made something similar and would suggest skipping the egg & giving the soup a run through with an immersion blender. The soup is creamy & light. This isn't my recipe but I do have a T&T that I can post if you think that you'd like it. ----------------------------------------------- Sopa de Ajo (garlic soup) Ingredients: Water 5 Garlic cloves. Olive Oil 2-3 pinches of Salt One or two days-old bread in slices. The typical bread used for this soup in Burgos is "hogaza" a big rounded bread. 1 egg. Sweet paprika, hot paprika, or both! 1 dried red pepper (optional) Directions: Add water to a saucepan (some 2 litres), the salt, 2 spoonfuls of olive oil, the dried pepper and 4 garlic cloves in thin slices. Bring it to boil. Meanwhile, cut the bread into pieces, not very big, not very small. When garlic slices had been boiling until they are tender, add the pieces of old bread and let it boil. (To know if garlic is ready, take one slice from the saucepan and try with a fork. It the slice of garlic is tender, its cooked). Prepare a small frying pan and poor some olive oil on it (not very much, maybe 1 teaspoon will be enough). When the oil is hot, add 1 garlic clove previously cut in very, very small slices. Let them fry until they take a brown color, but be careful, dont let them get burned, as they would give this soup a very bitter flavour! When garlic on the frying pan is brown, add some paprika or cayenne pepper, the one you prefer. Dont add too much. Just the quantity you can take on the tip of the knife. Stir for a short time, after having removed the frying pan from heat, so that paprika (or cayenne) does not burn. Add a little bit of water on it and poor this mixture on the saucepan, covering the already boiled garlic and bread. Remove the saucepan from heat. Bit the egg and add it to the saucepan, stirring at the same time, until you see the bitten egg becomes solid, dissolved in the soup. Let it stand some minutes and the garlic soup is ready! Tips: We, at home, also add some chopped green pepper to the boiling garlic with bread. Other times, we add some slices of mushroom, but this just depends on your preferences. --------------------------------------------------- Nina...See MoreRECIPE: Soup time
Comments (8)Made this Hungarian soup for the first time, tonight. It sure won't be the last. Kohlrabi Soup 1 small cut up chicken 4 young kohlrabi 1 1/4 tbls salt 2 tbls chopped parsley 4 tbls butter or lard 3 tbls flour 2 egg yolks 1/2 cup cream Cook the chicken for 30 minutew in salted water to cover. Peel the kohlrabi and cut into fine strips. Add to the chicken with the salt and continue cooking untiol chicken and kihlrabi are tender. Wilt the parsley in the fat; add the flour and blend. Stir in a cup of the soup and continue stirring and cooking until thick and smooth. Thin with the remaining soup. Remove the chicken from bones and cut into bite-sized pieces. Return to the soup and heat to boiling. Mix the egg yolks with the cream, and stir into the hot soup. Serves 8 to 12. My notes: Used a family-sized package of 9 thighs instead of a whole chicken, which worked out perfectly. Had six kohlrabi left from a bunch bought at the market the other day, and used them all. Didn't seem to hurt. Was concerned that with no seasoning except the salt this would be overly bland. Bzzt! Wrong! Thanks for playing! It actually is a very tasty soup that doesn't even need pepper. Several things to keep in mind that are not specified in the recipe: 1. Lots of fat comes off the chicken. So skim, strain, or freeze and gather it before adding the chicken back in. I also pulled the kohlrabi until the fat was removed, then returned it and the chicken to the broth. 2. If you're unfamiliar with adding eggs to soups, be sure and temper them first. Mix the eggs and cream well. While stirring add about a half cup of the soup to the egg mix. Add a second cup. Then add that mixture to the pot. Adding eggs directly to boiling liquid can result in scrambled eggs....See More
graywings123
4 years ago
chloebud
4 years ago
ediej1209 AL Zn 7
4 years ago
CA Kate z9
4 years agocolleenoz
4 years agoagmss15
4 years agoI like eccentrics too. I also love nerds with narrow obsessive areas of knowledge. In this case I got a truncated lecture on the careful study of and collectability of buttons. I think people think I am more than a bit odd with a dollop of nerdiness.
I will research avgolemeno. I think my half Greek cousin makes this soup. This particular soup didn’t have orzo.
I made pink applesauce with the black Oxford apples mixed with some of the Canadian Strawberry apples from my dad’s place.
ediej1209 AL Zn 7
4 years agoagmss15
4 years agoagmss15
4 years agoediej1209 AL Zn 7
4 years ago
3katz4me
4 years ago
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gardengal48 (PNW Z8/9)