Monsur Fromage du Pollet said:I'm guessing it's like parsnip in chicken Stock....I hates
parsnip...but require it used in chicken stock...it just adds that
missing dimension to the flavour....I regret the years I spent making
chicken stock without parsnip and I imagine (if I ate beans) I'd regret
the time spent making them without beer.
You can give me 100% assurance that if I make chicken stock with a
{shudder} parsnip in it, I won't gag and throw up? I get queasy just
thinking about those things. The "recipe" I got from a friend from a Twin
Cities BBS includes parsnips. And I never make matzoh balls. Can't stand
'em. I make my chicken soup with rice. Here's Molly's recipe (the dill
weed makes all the difference!):
---------------------------------------------------------------------
Okay, you will need:
Two packages of Matzoh Ball Soup Mix (careful not to get the stuff
that's just matzoh ball mix, without the soup mix in it)
a little oil
a couple eggs
A chicken
Celery
Carrots
parsnips
Dill weed
Salt and Pepper to taste
Put the chicken in the pot and cover it with water (generous amounts,
I never measure). Cook it! I usually de-skin the bird first to
cut down on fat. After the bird is cooked, scoop it out and let
it cool a bit, then take all the meat off the bones, throw the bones
away and add the meat back to the pot. Then add the soup mixes from
both boxes (really adds to the flavor!) and the carrots, parsnips
and celery (as much as you want, cut however you want--I like it
in big pieces). I like to add the tops of the celery with the leaves,
too. Add dill weed, salt and pepper to taste, and cook a while longer.
Prepare matzoh balls according to package directions--it's easy!
Just drop them in and in 20 minutes they're ready to eat.
This is enough soup for an army but it's so damn good I usually have
no trouble finishing it.
---------------------------------------------------------------------
Carol
--
Coming at you live, from beautiful Lake Woebegon
