With the cold of winter comes the dreaded ‘Flu’ season. We are told to protect ourselves by dressing
properly, washing our hands and getting a flu shot. However, if all that doesn’t work, not to
worry Jewish mothers have it under control.
Medical Studies have concluded that in fact there is a proven medical
basis for chicken soup's healing powers…
By: Chef Margie Arosh
Every Jewish child (that had a Mother that cooked!)
claims that their Mom made the best the best chicken soup ever. This may be true as the highly sensitive
taste buds of a growing child can detect and retain a flavor memory forever or it
could just be that eating a comforting bowl of chicken soup reminds all of us
of our Moms and home.
Medical researchers do not know whether it is a single
ingredient or the combination of all the ingredients that are responsible for the
healing powers of chicken soup. However,
they have proven that a traditionally prepared chicken soup inhibits the
clumping of white blood cells (called neutrophils) that cause congestion and
inflammation. This could be the reason
for the healing powers of the soup or does it really lie in the hands of who
prepares it….
5
Steps to a Great Chicken Soup:
Step One: Make a
good stock. Begin by placing washed chicken
parts or bones into a large stock pot and cover with about 6 inches of cold water. It is imperative that you begin the stock
with cold water to slowly extract the flavor from all the ingredients. Bring to a boil, reduce heat to a simmer and
clean off the scum. Do not let the soup
boil or you will have a cloudy soup.
Step Two: Add the
essential flavoring vegetables - carrots, onion, celery. Add seasonings: salt, peppercorns, parsley,
bay leaves.
Step Three: Drain
the stock, retaining nothing but the liquid.
Step Four:
Degrease, the easiest way to remove the fat is to chill the stock until
the fat congeals and then easily scoops off or just use a large spoon and skim off
the fat.
Step Five: Create
the Body: Add your favorite vegetables
and shredded chicken. I usually cook the
matzo balls or noodles separately to avoid clouding the clear broth.
Next Step:
Enjoy!!
Margie’s Chicken Soup
Ingredients:
- 1 ½ kilo chicken parts or bones
- 3 large carrots, peeled and
coarsely chopped
- 1 large onion, unpeeled, cut slits in the sides
- 3 celery stalks and leaves, coarsely
chopped,
- 1 bunch fresh Italian parsley,finely chop the leaves and use stalks in the soup
- 1 leek washed well cut into 3
pieces
- 1 teaspoon kosher salt
- 1 ½ teaspoons whole black
peppercorns
- 1/4 teaspoon turmeric
- 2 tablespoons chicken soup
powder*optional
- Garnish: finely julienned or sliced carrots,
leeks, shredded chicken, noodles or matzo
balls (recipe below)
Method:
Place all
ingredients in a large stock pot and add cold water to cover about 6
inches. Bring to a boil and then
immediately reduce heat to a low simmer. Clean the scum from the surface add the
vegetables and seasonings. Simmer for about
4 hours. (The longer the better)
Remove pot
from heat, cool slightly and strain with a fine mesh strainer. Degrease again with a large spoon and adjust
salt and pepper to your taste.
Before serving
add your choice of garnish; finely julienned leeks, carrots, shredded chicken,
noodles, matzo balls or finely chopped parsley.
Good Tips:
*Do
not peel the onion, their skin impart a beautiful golden color to the stock. *When
adding noodles or matzo balls, cook separately in boiling salted water, strain
then add to soup.
*Do
not allow the stock to boil at any time as it will cloud the soup.
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