Warm and cuddly foods are in order this time of the year, and
after the feasting of Thanksgiving I think soup is one of the most
comforting meals available. I don’t mean the can opener kind, but
wonderful blendings of vegetables heated up with some good broth or
stock. Throw in some gourmet garlic flavored crackers and it is
nearly an instant vitamin pill.
Warm and cuddly foods are in order this time of the year, and after the feasting of Thanksgiving I think soup is one of the most comforting meals available. I don’t mean the can opener kind, but wonderful blendings of vegetables heated up with some good broth or stock. Throw in some gourmet garlic flavored crackers and it is nearly an instant vitamin pill.
My family and I enjoyed some time together on Thanksgiving day reading through a collection of very old cookbooks we found on a dusty shelf. One recipe in particular got our attention as it was from about 1876 and the whole pioneer family in the book was involved with making a beef and root soup, with the main directions telling us how to clean out the head of a calf. It was then cooked with parsnips, rutabagas, onions and sage. Not only did we get the recipe but also a list of all of the ailments this particular soup promised to cure. And I am sure it did.
And then that reminded me of the year I lived in Spain and was served chicken feet soup. That was my name, I am sure it is called something much more romantic than that, but when it was served to me in a beautiful flat soup plate, the clear broth contained the feet of the chicken. Each diner ate the soup and then picked the skin off the feet and ate it, as well. I smiled and said it was wonderful and wished I had gone to the beach that day instead. And because I liked it so much, my hosts made it one more time before I left. I do not have the recipe for you, oh darn!
To quickly prepare soups in your busy home kitchen, make sure you always have some good quality commercial ready made stocks or broth concentrates on hand. There are many good ones to choose from, those made of soy products as well as chicken bases, beef stocks, veal consommes, and more. Good quality ones are not laden with salt nor artificial flavors, just the wonderful flavors of vegetables and other ingredients. Someone else did all of the work of cooking down the calf heads, bones and such and all we have to do is to reconstitute them with water or wine.
Enjoy the following recipes and remember to serve them in glass or ceramic cups or bowls. Encourage your family to eat foods out of real dishes, not plastic or paper throw aways. To sit down at a table using real utensils and tableware encourages a better appreciation of food and family.
BEEF STEW IN THE
CLAY POT
Microwave time: 70 minutes Conventional time: 2 hours
1 pound beef chuck roast, cut into small pieces
1-2 potatoes
1 onion
1 small yam or sweet potato
1-2 carrots
102 ribs of celery
1 parsnip or turnip
3-4 cloves garlic
1 bay leaf
1/2 teaspoon freshly ground pepper
1/2 teaspoon or more of fine sea salt
1/2 teaspoon ground oregano, or several sprigs of fresh
1/4 teaspoon dried thyme, or snippings of fresh
1/4 teaspoon cayenne
1 cup fresh or canned chopped tomatoes, drained
1/2 cup burgundy wine, or beef stock
Soak the lid of the clay pot in water while you prepare everything else in the bottom part. Peel and chunk the vegetables. Place the beef into the pot first, and then sprinkle with the seasonings. Cover with the vegetables, and then pour over the tomatoes and wine. Do not stir. Make sure that nothing is protruding up higher than the rest of the ingredients. Drain the lid and place on the casserole. Microwave on high for 10 minutes, then at half power for 60 minutes. It is not necessary to stir it, and is actually better if you don’t. If using the conventional oven, do not preheat it. Assemble as directed, place the pot into the cold oven and cook at 425 degrees for at least 2 hours. It may take a little longer. Check it at 2 hours, and if necessary add more time.
CHICKEN EGG FLOWER SOUP
1 small chicken, or several chicken parts
1 onion, sliced
2-3 cloves garlic, slivered
1 rib celery, sliced
6 cups water
1/2 teaspoon fine sea salt
1 teaspoon dried poultry seasoning (or a combination of thyme, rosemary, sage and oregano)
1 bay leaf
1/2 teaspoon freshly ground peppercorns
1/2 teaspoon sweet Hungarian paprika
1 egg, slightly beaten
snipped fresh chives and cilantro
Wash chicken and wrap in clean cheesecloth and tie it closed. Combine the wrapped chicken with the remaining ingredients except for the egg, in a glass or ceramic batter bowl. Microwave on high 10 minutes, then on half power 30-40 minutes. Remove chicken to a dish and allow to cool enough to handle, and then chop the chicken meat into small pieces to add to the soup later. Whisk the egg and swirl it into the boiling chicken broth (it must be boiling), to make strands of the egg. Serve, garnished with some of the cut up chicken and springs of chives and cilantro.
CHICKEN AND COCONUT SOUP
3-4 cups good quality coconut milk (not coconut cream!)
1-2 small chicken breast, cut into slices
2 stalks lemon grass, bruised and thickly sliced
2 green onion, thinly sliced
3-4 fresh red chiles, seeded and sliced
juice of 1-2 limes
1 tablespoon fish sauce
1 tablespoon cilantro leaves, shredded
cilantro leaves to garnish
Bring coconut milk to just below boiling. Add chicken pieces and lemon grass strips. Adjust heat so liquid simmers, then poach chicken, uncovered until tender about 5 minutes. Add green onions and chiles. Heat briefly, then remove from heat and stir in lime juice, fish sauce and shredded cilantro. Garnish and serve.
CREAM OF VEGETABLE SOUP
This is so quick, easy, comforting and nutritious!
3-4 carrots, peeled and cut into chunks
1-2 small red potatoes, quartered
1 onion, quartered
3 cloves garlic
4 tablespoons butter or olive oil
4 tablespoons flour
1/2 teaspoon fine sea salt
1/4 teaspoon white pepper
1/2 teaspoon dried Italian herbs, or any herb of your choice
1 cup milk
2-3 cups good quality chicken or vegetable stock
In food processor with steel chopping blade in place, chop vegetables into a fine dice. Place in microwave safe bowl. Cover. Microwave on high using 5 minutes per pound of vegetables as a guide. In another batter bowl, combine flour and butter. Microwave on high 30 seconds. Whisk in the seasonings, milk and stock. Microwave on high 2 minutes. Whisk well. Microwave another 2-4 minutes or until thickened. Add cooked vegetables. Microwave on high 1-2 minutes to heat through. Add cayenne or other seasonings as desired.
