Hot pepper sauce (e.g. Tabasco), to taste

Instructions

1. 1

   black pepper salt Optional ingredients :- a couple of ounces of salt cod or salt pork. Fry onions until soft. Add the thyme,pepper,salt, garlic and cook for a few minutes. Put in the okra and callaloo ,cover and simmer gently for 5 minutes or so. Add the coconut milk and bring back to simmer then put in the crab meat (including the cracked claws), the spring onions and Tabasco. Cover and simmer on a low heat for 30 minutes. For a less 'chunky' soup remove claws and divest them of their meat. Blend in a liquidiser then add lots of cream to taste. Re-heat gently. amyl http://www.cs.cmu.edu/~mjw/recipes/soup/callaloo-soup.html [12/17/1999 12:03:22 PM]

2. 2

   COLLECTION: Chicken Soups COLLECTION: Chicken Soups From: [email protected] (Micaela Pantke) Date: Mon, 16 Aug 93 09:31:14 +0200 Contents l C hicken And Mushroom Soup (Stephanie da Silva) l C hicken Soup (Michael "Mike" J. Edelman) l C hicken Stock (Stephanie da Silva) l G ingery Chicken And Spinach Soup (Marcie A. Wallace) l R amen Fireside Chicken Soup (Mary Stevenson) l T hai Chicken And Coconut Milk Soup (Scott Fisher) l T hai Chicken Coconut Soup (Stephanie da Silva) l V ietnamese Pho (Chicken/Noodle Soup) (Adam Finkelstein) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: [email protected] (Stephanie da Silva) CHICKEN AND MUSHROOM SOUP ========================= Ingredients: ------------ 2 cloves garlic, crushed 4 sprigs coriander 1.5 tsp peppercorns, crushed 1 tblsp vegetable oil 4.5 cups chicken stock 5 Chinese dried black mushrooms, soaked for about 1 hr. and coarsely chopped 1.25 tblsp fish sauce 4 oz chicken (or a bit more), cut into strips 2 green onions, thinly sliced Coriander to garnish Instructions: ------------- Using a pestle and mortar or sm. food processor, pound or mix garlic, coriander sprigs and peppercorns to a paste. In wok, heat vegetable oil, add paste and cook for 1 min., stirring. Stir in stock, mushrooms & fish sauce. Simmer 10 mins. http://www.cs.cmu.edu/~mjw/recipes/soup/mp-chicken-soup-coll.html (1 of 8) [12/17/1999 12:03:25 PM]

3. 3

   COLLECTION: Chicken Soups Add chicken, reduce heat & cook gently for 5 mins. Scatter green onions and coriander over surface to garnish. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: [email protected] (Michael "Mike" J. Edelman) CHICKEN SOUP ============ Chicken soup as made my my mother and millions of other nice Jewish ladies: Get an old chicken - they have *much* more flavor. An old 'stewing' hen is good. The ones at the kosher butcher cost more but seem to be worth it. The young supermarket hens have no flavor. Put chicken in pot. Cover with water. Add an onion, a couple of carrots, a couple of parsnips, a handful of dill weed (fresh), and a little salt. Bring to a boil, reduce heat, and let simmer for an hour or more. Carefully remove chicken and vegetables. Skim fat from soup. An easy way to do this is to toss in a handful of ice cubes and skim them out with the fat that congeals around them. Serve the soup with kreplach, matzoh balls, egg noodles or rice. If you've removed the chicken carefully and intact, place it on a baking dish or pan and roast in the oven at 350 or so until the skin is crispy and golden. Voila! Gedempte Chicken! My maternal grandmother used to make this, or so I am told. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: [email protected] (Stephanie da Silva) CHICKEN STOCK ============= Get some chicken bones from your local butcher or save and freeze them when you de-bone chicken breasts. Prepare a mirepoix (chopped carrots, onions or shallots, celery or celery root (preferable, also known as celeriac) and garlic) exact quantities depend on the volume of stock you are making and your own personal taste. http://www.cs.cmu.edu/~mjw/recipes/soup/mp-chicken-soup-coll.html (2 of 8) [12/17/1999 12:03:25 PM]

4. 4

   COLLECTION: Chicken Soups Sweat the mirepoix on medium head with a little oil (let the veggies cook alone for a while). If using fresh bones , add them to the mirepoix and heat them up. Do not do this for frozen bones and meat as too much blood will be released later and cloud the stock. When the bones are hot, add very cold water (as much as you want, depends on how much bones you have). Add a few peppercorns and whatever other herb and spice you like (oregano is nice). Simmer for 3-4 hours removing scum frequently. Strain stock through a couple layers of cheesecloth %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: [email protected] (Marcie A. Wallace) Source: _Monday to Friday Cooking_ by Michele Urvater GINGERY CHICKEN AND SPINACH SOUP ================================ Ingredients: ------------ 1 onion 1 piece (1/2 inch long) fresh ginger or 3/4 tsp ground 1 tblsp Oriental Sesame oil [she says you can substitute vegetable oil, but I think the sesame is crucial] 6 cups chicken broth or water 1 pkg (10 oz) frozen chopped spinach 1 lb boneless, skinless chicken or turkey breast 1/2 bunch scallions or 1 small bunch coriander 2 cups vermicelli, fine egg noodles, orzo or pastina [my SO uses (Mrs. Weiss's brand) Kluski noodles--I reccomend using hearty noodles like these instead of the delicate pastas recommended!!] 3-4 tblsp lemon juice salt & pepper to taste toasted sesame seeds [my SO adds garlic too] Instructions: ------------- 1. Finely chop the ONION. Peel and mince GINGER. 2. Heat SESAME OIL in soup pot over medium heat. Add ONION and GINGER http://www.cs.cmu.edu/~mjw/recipes/soup/mp-chicken-soup-coll.html (3 of 8) [12/17/1999 12:03:25 PM]

5. 5

   COLLECTION: Chicken Soups [and GARLIC], increase heat to high and saute for a few seconds to relase aroma. Add the BROTH and FROZEN SPINACH. Cover the pot and bring the liquid to a boil. Reduce the heat and simmer until spinach is thawed (~10 minutes). 3. Meanwhile, cut the CHICKEN into thin shreds or 3/4 inch chunks. Slice the SCALLIONS, including about four inches of the green tops (or rinse, stem and mince CORIANDER). 4. When the spinach has thawed, stir the soup, then add the CHICKEN and NOODLES. Cover and simmer until the noodles and chicken are cooked (~5 minutes). Add the SCALLIONS (or CORIANDER) and the LEMON JUICE. Season to taste with SALT and PEPPER. 5. Serve immediately, passing the TOASTED SESAME SEEDS for sprinkling over each portion. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: [email protected] (Mary Stevenson) RAMEN FIRESIDE CHICKEN SOUP =========================== Ingredients: ------------ 1 medium carrot, sliced 1 rib celery, sliced 3/4 cup mushrooms, sliced 2 tblsp butter or margarine 2 packages Maruchan Ramen Chicken Flavor 4 cups water 1-1/2 cups cooked shredded chicken or turkey 2 tblsp flour 2 green onions, sliced 4 tblsp grated parmesan cheese 2 tblsp finely chopped parsley Instructions: ------------- Saute carrots, celery and mushrooms in butter until tender. Add noodles, 3-1/2 cups water, seasoning packets and chicken to vegetables. Cook for 3 minutes. Thoroughly combine flour and remainign 1/2 cup cold water. Stir into soup. Cook and stir until thickened. Stir in green onions. Serve immediately, garnished with cheese and parsley. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: [email protected] (Scott Fisher) http://www.cs.cmu.edu/~mjw/recipes/soup/mp-chicken-soup-coll.html (4 of 8) [12/17/1999 12:03:25 PM]

6. 6

   COLLECTION: Chicken Soups THAI CHICKEN AND COCONUT MILK SOUP ================================== (Tom ka gai or kai tom ga) Ingredients: ------------ 1 12-ounce can coconut milk, such as Chaokoh 1/4 lb chicken breast, cut into small chunks juice and grated peel of 1 lime 1 4" piece of lemon grass, cut into very thin (1/16") slices on the diagonal 3-4 slices of galanga (fresh ginger may be substituted) Hot chile peppers to taste -- preferably Thai birds, with serranos an acceptable substitute (though I've used sweet Fresno chiles in a variation I'll describe below), cut into thin circles Cilantro for garnish Instructions: ------------- Pour the lime juice on the chicken and let stand while you prepare the rest of the soup. In a medium saucepan, place the coconut milk, lemon grass, grated lime peel, galanga or ginger, and (optionally) chiles. (The optional part is that if you don't want the whole dish to taste spicy, add the chiles later; the earlier you add them, the hotter the resulting dish.) Bring the coconut milk to a simmer. When the soup is simmering, add the lime-soaked chicken pieces and stir to distribute them. Reduce the heat so the soup stays just below a boil and cook for 12 to 15 minutes, or till the chicken pieces are finished cooking. Remove from heat and serve immediately with fresh cilantro leaves for garnish. Now, the *best* way I ever had this soup was with pieces of fresh grouper instead of chicken. I also added slices of kumquats instead of the ginger, and used the sweet Fresno chiles instead of Thai birds. We also served it over Vietnamese rice noodles. Was it southeast Asian or Caribbean? Who cares, it was wonderful. If you can't find grouper, it'd be good with any tender, delicate white fish -- sole, maybe, or a very fresh sea bass, or maybe little chunks of monkfish. I believe I've had this with shrimp as well. (Grouper, BTW, is a type of fish common in the Caribbean and, if I recall, in other warm-water parts of the world; the flesh is very white, very tender, and quite delicately flavored. I've seen it in one Asian grocery store in the Bay Area, as well as in the Bahamas, so I'd guess that Gulf Coast netters should be able to find it readily.) Notes: ------ http://www.cs.cmu.edu/~mjw/recipes/soup/mp-chicken-soup-coll.html (5 of 8) [12/17/1999 12:03:25 PM]