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I've been trying to find ways to make a chicken soup that my son will actually eat. I love chicken soup with tomatoes; he doesn't like cooked tomatoes. I love chicken soup with carrots; he doesn't like cooked carrots. So last night's chicken soup was made with leeks and celery, with a little tarragon-- and it was terrific!
Chicken and Leek Soup!
It's hard to put together a recipe for something like this, so I'll just tell you what I did. I got up yesterday morning and put a large chicken on to boil with a little pepper and Spike, some sage, and two cubes of chicken stock to make the eventual broth a little more robust. Once the chicken began boiling rapidly, I moved the stockpot onto the simmer burner and turned it down just low enough to keep the chicken on a very low simmer boil. Then, I covered the pot, which cuts down on what escapes as steam. At about 4:00 yesterday afternoon, I took the chicken out of the broth and left it to cool. I poured half the broth into a smaller pot, added three leeks (sliced, of course), three sticks of celery, enough chicken to make it interesting, and penne pasta to fill it out, plus a few shakes of tarragon and a sploosh of tabasco sauce. I added some mixed ground pepper (I really like pepper mixes that include red and green peppercorns along with black ones), brought the soup back up to a rolling boil, then turned it down to simmer boil for ten minutes. Mm, soup Nothing like it on a cold, dark day.
After this post on cakes with jam, I felt morally obligated to make a cake so good it didn't need icing, much less added jam. And so I fell back on one of the comfort cakes of my youth, the sour cream pound cake like my mother used to make I didn't have a recipe handy for this, but they are very simple.
( Sour Cream Pound Cake )
Chicken and Leek Soup!
It's hard to put together a recipe for something like this, so I'll just tell you what I did. I got up yesterday morning and put a large chicken on to boil with a little pepper and Spike, some sage, and two cubes of chicken stock to make the eventual broth a little more robust. Once the chicken began boiling rapidly, I moved the stockpot onto the simmer burner and turned it down just low enough to keep the chicken on a very low simmer boil. Then, I covered the pot, which cuts down on what escapes as steam. At about 4:00 yesterday afternoon, I took the chicken out of the broth and left it to cool. I poured half the broth into a smaller pot, added three leeks (sliced, of course), three sticks of celery, enough chicken to make it interesting, and penne pasta to fill it out, plus a few shakes of tarragon and a sploosh of tabasco sauce. I added some mixed ground pepper (I really like pepper mixes that include red and green peppercorns along with black ones), brought the soup back up to a rolling boil, then turned it down to simmer boil for ten minutes. Mm, soup Nothing like it on a cold, dark day.
After this post on cakes with jam, I felt morally obligated to make a cake so good it didn't need icing, much less added jam. And so I fell back on one of the comfort cakes of my youth, the sour cream pound cake like my mother used to make I didn't have a recipe handy for this, but they are very simple.
( Sour Cream Pound Cake )
