Tuesday, March 31, 2009
Ok, so I told you in an earlier post that I got Tana Ramsay's cookbook Home Made a while ago. I promised you a recipe for chicken soup. Time went by. Sorry. But finally, here it is! And I hope you'll find it worth waiting for! (As usual, I couldn't leave well enough alone and fiddled a little bit with this - if you want the original, do buy the book which is excellent!)
I have to admit that chicken soup always seemed like too much work - especially since I actually like the canned soup by Campbell's... but this one is obviously on a whole different level. I loved it.
based om a recipe from Home Made by Tana Ramsay
1 fairly small chicken (about 1 kg/2 lb)
1 carrot, peeled and cut into smaller pieces
1 large leek, white part only, sliced
2 yellow onions, chopped
2 bay leaves
6 black peppercorns
1-2 tsp dried tarragon
50 g butter
2 tbsp flour
100 ml heavy cream (double cream)
1 tbsp dry sherry or cognac
Place the chicken, breast up, in a pot with the carrot and half of the chopped onions and leek. Add bay leaves, peppercorns, tarragon and a pinch of salt. Pour in enough water to almost cover the chicken, but let the top part of the breast be above water so it will steam. (This prevents it from becoming too dry.) Bring to a boil, lower the heat and cover with a lid. Simmer on low heat for about 1,5 hours.
Remove the chicken, and let it cool until you can easily shred the meat into small pieces. Sieve the boiling liquid into a saucepan and let it reduce until you have about one litre.
Melt the butter in a large saucepan, and fry the remaining leek and onion until softened but don't let it color. Add the flour and stir really well to make a paste. Slowly add the boiling liquid from the chicken, a little at a time, and whisk well. When it's all added, bring to a boil, lower the heat and let it cook for about ten minutes. Use a handheld mixer or a blender to liquidize the soup.
Add the cream, sherry (or cognac) and finally the shredded chicken. Season with salt.
Recipe in Swedish: