Creole Chicken Soup Recipe
Yield: 2 servingsYield: 2 servings
Recipe by luhu.jp
Ingredients:
1/2 cup: onion - chopped,
1/4 cup: celery - chopped,
1: garlic clove - minced,
3 cup: water or chicken stock (fat,
1: removed),
1 cup: tomato - chopped,
6 oz: chicken meat - lean, cooked,
1: or raw,
1/4 teaspoon: thyme,
1/4 teaspoon: marjoram,
2: bay leaves,
1: black pepper - freshly,
1: ground, to taste,
Directions:
Cook the onion, celery, and garlic over high heat for 2 minutes,
stirring constantly until they begin to colour.
Add all remaining ingredients
Cover the pot and simmer gently for 30 minutes.
To Serve:
Ladle into warm soup bowls and serve piping hot.
NOTES:
This is a very simple and basic preparation, and an excellent way to
create a thrifty meal or first course from small amounts of leftover
poultry. It can, of course, be made from scratch by simply using
uncooked poultry meat. I prefer to cut leftover bird parts into
pieces with the bone still in and add them to the pot. However, this
does require the sometimes inelegant exercise of dealing with the
bones as you eat.
Variations:
Any poultry can be used, from chicken or turkey to Cornish hen or
squab, and from wild duck, or poule deau, to snipe, quail, or
pheasant. The meat of the bird can be cooked or raw. I like to add
pieces of bird meat leftover from one of my smoked chickens.
A tablespoon of blond "roux" mixed with some of the stock and stirred
into the soup a few minutes before the simmering is complete adds a
silky texture to the dish.
Source: Roy F. Guste Jr.
From: Fred Towner Date: 13 Jan 96
Yield: 2 servings
Source from luhu.jp
stirring constantly until they begin to colour.
Add all remaining ingredients
Cover the pot and simmer gently for 30 minutes.
To Serve:
Ladle into warm soup bowls and serve piping hot.
NOTES:
This is a very simple and basic preparation, and an excellent way to
create a thrifty meal or first course from small amounts of leftover
poultry. It can, of course, be made from scratch by simply using
uncooked poultry meat. I prefer to cut leftover bird parts into
pieces with the bone still in and add them to the pot. However, this
does require the sometimes inelegant exercise of dealing with the
bones as you eat.
Variations:
Any poultry can be used, from chicken or turkey to Cornish hen or
squab, and from wild duck, or poule deau, to snipe, quail, or
pheasant. The meat of the bird can be cooked or raw. I like to add
pieces of bird meat leftover from one of my smoked chickens.
A tablespoon of blond "roux" mixed with some of the stock and stirred
into the soup a few minutes before the simmering is complete adds a
silky texture to the dish.
Source: Roy F. Guste Jr.
From: Fred Towner Date: 13 Jan 96
Yield: 2 servings
Source from luhu.jp