|Wintery Chicken Soup|
Apr 8th, 2005
Jay had the flu this weekend, it was rainy and windy outside, and there really wasn't anything better for me to do than to spend most of the weekend in the kitchen. And what is more appropriate to make when you have a sick child than chicken soup - even is said sick child will not come within a mile of soup unless it has a red and white Campbells' label on it. It's the thought that counts I guess.
I really am ready to move away from the hearty recipes of winter, but I happened to have all the ingredients (more or less) for this soup on hand, so a wintery chicken soup it was. I swear, the next soup I make will be so swimming in asparagus and snap peas it will practically crawl up on the table and sing 'Spring'.
I had to make a recipe from this cookbook, not only for my cookbook challenge, but because the author's name is really, really fun to say. Crescent Dragonwagon. Try it. Dragonwagon. It's even more fun with a faux German accent - Drahgen Vahgen. Hee! Oh, I slay me.
Wintery Chicken Soup3 1/4 quarts chicken stock (I used wine for the last half cup or so)
1 tbsp tomato paste
1 1/2 tsp Pickapeppa sauce
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp dried rosemary
1 tsp dried basil or preferably, 1 cup lightly packed fresh basil leaves
1 1/2 cups peeled, seeded, and diced butternut squash (about half a squash)
1 tbsp butter
1 tbsp canola oil
2 large onions, diced
3 fresh tomatoes, roughly chopped (peeled & seeded optional)
1/2 pound greens such as turnip, spinach, romaine, collard, or cabbage, washed very well, tough stems or cores removed, leaves sliced into thin ribbons
1 can (15 ounces) chick-peas with liquid (I had none so used pinto beans instead, no matter)
Salt and freshly ground black pepper to taste
1 tbsp Garlic Oil (or mince a clove of garlic & 1 tbsp olive oil)
1 1/4 to 2 cups boned and skinned cooked chicken
4 to 6 ounces (dry weight) bowtie noodles or ziti, cooked
Grated parmesan cheese, to pass at the table
In a heavy soup pot, bring the chicken stock to a boil. Turn down the heat to medium-low and simmer. Whisk in the tomato paste, Pickapeppa sauce, and dried herbs including dried basil, if using. Drop the butternut squash pieces into the simmering stock. Cover and let cook until the squash starts to soften, about 10 minutes.
Meanwhile, in a 8- to 9-inch skillet, heat the butter and oil over medium heat. Add the onions and saute until transluscent, 3 to 4 minutes. Add the tomatoes and toss in the hot fat for another 3 minutes or so. Scrape the tomatoes and onions from the skillet into the stock mixture. Deglaze the pan with a bit of the stock mixture, and add the pan contents to the soup pot, along with the shredded greens and chick-peas. Continue to simmer the soup, covered.
Add the salt and pepper, the optional garlic oil, and the chopped basil to the soup. Keep seasoning until it's there.
Stir in the chicken and get the soup good and hot. Place a handful of the cooked pasta in each serving bowl, and ladle the steaming soup over it. Serve hot, immediately. Pass the Parmesan cheese at the table.
-Crescent Dragonwagon, Dairy Hollow House Soup & Bread