Potage Dame Edmee Fresh Green Pea And Chicken Soup Food

CHICKEN SOUP

Steps:

• Pour 12 cups of cold water into a large stockpot, and add the chicken parts and celery. Bring to a boil. Meanwhile, rub the inside of the whole chicken with the salt and pepper.
• Add the chicken to the pot, cover, reduce heat, and simmer gently for 45 minutes. Do not let the soup come to a rolling boil. Test chicken with a fork to see if it is tender and fully cooked; then remove it from the pot, and set aside on a large platter. Leave chicken parts in the pot.
• Add onion, carrot, parsnip, salt and pepper. Let the soup simmer for another 1 hour and 15 minutes. When chicken cools, remove skin and bones and cut meat into bite-size pieces. You can add it to the soup, just before serving, or save it for chicken salad.
• Strain the soup, and discard all solids except the carrot. Drop in the dill for 1 minute before serving and remove. Add more salt and pepper, to taste. Slice carrot and return to the soup. Also add the chicken pieces, if desired. The soup can be served with noodles, rice, or kasha and a matzo ball. The soup tastes best the following day. Allow the soup to cool and skim the fat from the top.
• Fill a large, wide stockpot 3/4 full with water. Add 1 tablespoon salt, and bring to a rapid boil. Meanwhile, crack eggs into a large bowl and beat thoroughly. Beat in schmaltz, 1/4 teaspoon salt, pepper, and baking powder. Slowly fold in matzo meal, mixing vigorously until completely blended.
• Wet your hands, and folding the mixture in your palms, shape perfect balls about 1 1/4 inches in diameter (they will double in size when cooked). Gently place the matzo balls in the boiling water, and reduce heat to a simmer. Cook for 25 minutes. Remove with a slotted spoon and place 1 or 2 in each bowl of soup.

HOMESTYLE CHICKEN SOUP

Steps:

• Rinse the chicken under cold water truss the legs but leave a loop of additional string to help remove the cooked chicken form the pot by giving you a loop-handle to grab with tongs. Put the chicken in a large stock pot with the cold water and bring to a boil.
• Reduce to a strong simmer, but not a rolling boil, and continue to cook for 20 minutes, carefully skimming off fat and residue. Add the vegetables, salt, pepper and herb sachet to the pot and continue to cook for an additional 1 1/2 hours. Remove from the heat and cool the soup slightly before removing the chicken with the help of the looped string. Discard the cheesecloth sachet and skim any fat that has risen to the surface. Cook the egg noodles according to the package directions. Strip the skin off the chicken and discard the skin. Pull the chicken meat from the bones, being careful to remove all the bones from the meat, add the boneless meat back to the soup pot and discard the bones. Bring the soup with the meat added back to the boil, simmer for 10 minutes before adding the noodles and chopped dill. Cook 2-3 minutes before serving in bowls with some additional dill as a garnish. Refrigerate promptly any unused portions. If only part of the soup will be served at one seating, divide the cooked soup into batches before adding the noodles and dill to prevent the noodles form being overcooked when the remaining portions are reheated.
• Tied in a cheesecloth sachet: .

SPINACH CHICKEN SOUP

Steps:

• Over high heat, bring chicken broth and water, mustard, and garlic to a simmer. As this is coming to a boil, de-rib and wash the spinach, then tear the leaves into 2-inch pieces. Lightly toast 4 slices of French or Italian bread. When toasted, spread with sundried tomato, pesto or green olive paste.
• When the soup is at a simmer, add the chicken and simmer, uncovered for 2 minutes just to warm through. Then add the spinach leaves, and cook for a few seconds or until the leaves just wilt. Season with salt and pepper to taste.
• Set 2 slices of toasted bread in the bottom of each soup bowl. Remove the soup from the heat, season to taste with salt and pepper and ladle it over the bread.

PEA AND CORIANDER SOUP

Steps:

• Bring the chicken stock to a boil. Melt the butter on a gentle heat and add the onions, garlic, and chilli. Season with salt and freshly ground pepper and sweat for 3 to 4 minutes. Add the peas and cover with the hot stock. Bring to a boil and simmer for 5 to 8 minutes. Add the coriander and puree the liquid in a blender. Season with salt, freshly ground pepper and a pinch of sugar, which enhances the flavour even further. Serve with a swirl of softly whipped cream and a few fresh coriander leaves sprinkled over the top.

POTAGE SAINT-GERMAIN

Steps:

• Make the croutons:
• In a bowl drizzle the bread cubes with the butter, tossing them to coat them well, and in a shallow baking dish bake them in a preheated 350°F. oven, stirring occasionally, for 10 minutes, or until the croutons are golden and crisp. Season the croutons with salt. The croutons may be made 1 day in advance and kept in an airtight container.
• Make the soup:
• In a large saucepan cook the leeks in the butter over moderately low heat, stirring occasionally, until they are softened, add the broth and 2 cups water, and bring the mixture to a boil. Add the peas and the lettuce and simmer the mixture, covered partially, for 10 minutes, or until the peas are tender. Stir in the mint and in a blender or food processor purée the soup in batches. The soup may be made 1 day in advance and kept covered and chilled. Return the soup to the pan, season it with salt and pepper, and reheat it over moderately low heat, stirring, until it is hot.
• In a small bowl beat the cream until it is thickened slightly but still pourable and season it with salt. Ladle the soup into bowls, drizzle drops of the cream on each serving, and draw a skewer or knife through the drops, forming decorative patterns. Serve the soup with the croutons.

POTAGE SAINT-GERMAIN (CREAMY GREEN PEA SOUP)

Steps:

• NOTE: if using frozen peas, thaw first.
• In a heavy soup pot, melt the butter but do not burn. Add the shallots and cook for about 2-3 minutes, stirring occasionally.
• Add 2 cups stock or water and the green peas, season with salt and pepper.
• Cover and simmer the soup for approximately 12-15 minutes, stirring occasionally.
• When the peas are tender, transfer the soup to a large bowl and using a hand held immersion blender process the soup until very smooth.
• Strain the soup back into the soup pot, stir in the heavy cream (if using), and heat through WITHOUT boiling.
• Season with salt and pepper and serve hot with homemade croutons and fresh chervil garnished on top.