Text 8989, 117 rader
Skriven 2006-12-18 22:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Canned Soups
====================
 -=> Quoting Joan Macdiarmid to Jim Weller <=-

 JM> Hi, Jim,
 
 ML> Now a gazillion years after championing the condensed soup,
 ML> they're making noncondensed soups ...
 
 JW> They get to sell you water! They're probably targeting the
 JW> moron demographic... "look it's bigger AND cheaper!"

 JM> a very convenient lunch item

Granted. (I confess to buying them for the office too.)

 JM> About $1.25 for a can of Chunky (less
 JM> whatever I might have couponed)

I must pay $1.89 here. But that and a roll make a lunch.

If you can find it easily President's Choice Organics (no MSG) is
somewhat better than Campbell's Chunky.  I particularly like their Black
Bean Soup so long as I add some hot sauce to it. The office fridge
always has a hot sauce in it.

 DS> And yet, there's still nothing quite like the rich, slowly-simmered
 DS> deliciousness of a real, homemade soup.

 JM> Which I do make when I have the stuff on hand;

I had a really nice one today. Last week I found big T-bones (21 oz each
on average) on special and bought four. Each one made three decent
portions: the tenderloin and two strip loin pieces. I guess the store is
trying to stock up on prime rib roasts for Christmas because the T-bones
were $6.99 per pound and the rib steaks were $12.75! So nobody was
buying rib steaks that day. Each time we had a steak I saved the pan
drippings and the bones. The soup was T-Bone steak bone broth and pan
drippings augmented by Campbell's beef broth with caramelized onions,
sauteed mushrooms and diced potatoes. Turned out very rich and meaty.
Even just a little bone broth improves commercial broth immensely.

Some of those bones had been lightly gnawed on by Alex the carnivore.
Neekha complained that because she went to day care the soup was full of
day care cooties. <G> "And one of those day care kids gets 'lergic
reactions too and now Alex will have them and then we'll all have
reactions if we eat that soup."

I'm saving chicken bones, leftovers, pan drippings and gravy this
week....

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: BFT Royal Velvet Chicken Soup
Categories: British, Chicken, Soups
  Servings: 6

    1.5 kg Boiling fowl or roasting
           bird
      1 lg Onion
      2    Sticks Celery
      2    Fat leeks, white part only
 lg pinch Salt
      1 bn herbs, parsley bayleaf,
    thyme
     25 g  Butter
     25 g  Plain flour
      3    Egg yolks
    150 ml Double cream

This rich creamy soup is less of an extravagance than it appears since a
single chicken will make both the soup and a chicken salad or some other
chicken dish. In the past, all laying hens were allowed to reach quite
an age and were then destined to end their days in the pot. Nowadays a
boiling fowl is not so easy to find but this classic soup can also be
made with a roasting chicken.

Put the cleaned whole chicken and its giblets, apart from the liver,
into a large deep pan. Add the vegetables, cleaned and coarsely chopped,
the salt and the herbs. Cover with about 2.5 litres (4-5 pints) of cold
water, bring slowly to the boil and skim off the scum as it rises.

When the soup is free of scum turn the heat right down, put the lid on
the pan and allow to simmer for 25 minutes per 450g (1 lb) and 20
minutes over. As the level of the broth sinks, remove the tideline from
around the sides of the pan with a spatula. When the chicken is tender
remove it from the pan. taste the broth at this point and boil it
further if necessary to end up with about 1.2 litres (2 pints) of
liquid.

In a separate pan, large enough to hold the soup, melt the butter and
stir in the flour. Let it simmer, stirring it, for a minute or two,
until it is glistening, then gradually add 850 ml (1 1/2 pints) of the
strained chicken broth, stirring to obtain a smooth liquid. Simmer for
15 minutes.

Beat the egg yolks in a basin with the remaining hot (not boiling) soup
and the cream, then add it, away from the heat, to the soup, which must
on no account be allowed to boil or the eggs will curdle.

Stir, or whisk, over the lowest possible heat until the soup thickens to
a velvety cream. If you like, you can add the breasts of the chicken,
cut in tiny dice. Heat a moment longer, stirring, then serve at once.

From: The British Food Trust

MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... My vegetarian friends have officially denounced me.
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