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/
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