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Five
Finalists
SHABBAT
ACROSS AMERICA CHICKEN SOUP CHALLENGE,
FIVE FINALISTS= RECIPES
CONTACT:Ilya Welfeld
Welfeld Public Relations Consulting, L.L.C.
201.439.1010
ilya@welfeldpr.com
#1 - JERRY GREENBERG
4
tbs olive oil
4 tbs turmeric
2 tbs thyme
1/2 tbs black pepper
Flavoring
mixture (see below)
1 tsp kosher salt
1 cup dry sherry
3 quarts chicken stock
1 cup lite coconut milk or 1 tbs coconut extract
1 3 to 3 1/2 lb chicken
2 14.5 oz cans chopped tomatoes or 3 1/2 cups fresh skinned chopped
tomatoes with juice
1 1/2 lbs yucca root peeled and cut into bite size chunks
3 large carrots peeled or scrubbed and cut into bite size chunks
1 large or 2 small plantain peeled and sliced into 1/4" slices
3 large stalks of celery veins removed and cut into bite size chunks
2 medium turnips peeled and cut into bite size chunks
1 small head of cabbage center removed and cut into bite size chunks
1/4 lb crimini or button mushrooms cut into bite size chunks
1 green bell pepper seeded and cut into bite size chunks
1 red bell pepper seeded and cut into bite size chunks
1
bunch cilantro stemmed and chopped
Salt
Pepper
Preparation:
1. Heat olive oil in large Dutch oven or heavy stock pot.
2. Add turmeric, thyme, pepper and flavoring mixture.
3. Add salt.
4. Sauté flavoring mixture using moderate heat until soft
(about 10 to 15 minutes) stirring occasionally.
5. Raise heat to high and add sherry.
6. Boil liquid until reduced by half.
7. Add chicken stock, coconut milk or extract, tomatoes and chicken.
8. When liquid comes to a boil reduce heat to simmer.
9. Let simmer 60 minutes.
10. Taste for seasoning and add salt and/or pepper as necessary.
11. Let simmer 30 minutes more.
12. Remove chicken.
13. Add yucca.
14. Simmer 10 minutes.
15. Add carrots and plantain.
16. Simmer 10 minutes.
17. Add remaining vegetables.
18. Simmer 10 minutes.
19. Taste for seasoning and add salt and/or pepper as necessary.
20. Add chopped cilantro.
21. Simmer 5 minutes.
22. Skim fat from surface.
23. Serve with pieces of the chicken.
Note: Best when made a day ahead.
Flavoring Mixture
2 slices kosher beef fry or turkey bacon
1 large carrot peeled
1 large stalk of celery with leaves
1 medium onion
1 jalapeno pepper (or to taste) seeds removed
1 green bell pepper
1 tbs crushed garlic
Roughly
chop: kosher beef fry or kosher turkey Abacon,@ carrot, celery,
onion,
jalapeno pepper and bell pepper into 1/4 to 1/2 inch dice. Stir
in crushed garlic.
(approx. 12 servings)
****#2. ROSELY HIMMELSTEIN **** Winning
Recipe
INGREDIENTS
2 quarts of chicken broth (the recipe follows)
1 chicken (about 3-4 pounds), quartered (I prefer a regular chicken
to a fowl); rinsed
1 large carrot, peeled and cup up
1 large onion, peeled and cup up
1 stalk celery
1 leek, white and light green parts only; washed well
1 parsnip, peeled and cut up
1 parsley root, with greens attached
1 sweet potato, peeled
a handful of dill (about 3-4 stems)
1 small rutabaga, peeled and cut up
a few sprigs of cilantro (optional)
Salt and pepper to taste
Put
chicken broth in pot; bring to boil.
Add chicken. Return to boil; lower heat.
Gently simmer uncovered for 1 hour.
Add
the rest of the ingredients. Simmer for one-half hour more; stir
occasionally.
Skim
fat from top.
Pour
into bowls; into each add a slice of carrot and a sprig of cilantro.
If
storing, let soup cool before refrigerating. When cold, remove the
fat that rises to the surface. (I keep this fat; I use it for matzoh
balls.)
Use
soup within 2-3 days, or store in freezer.
NOTE:
When the soup is done, I love to eat the boiled chicken -- with
horseradish, Dijon mustard, and a sour pickle. If I don't eat the
chicken right away, I refrigerate it and make chicken salad the
next day.
CHICKEN BROTH (makes about 2 quarts)
2 pounds of chicken (I use wings & back, usually)
1 onion, studded with 4 whole cloves
3 garlic cloves
1 carrot, peeled
1 bay leaf
1 celery stalk
1 leek
Combine
all ingredients with 10 cups of water. Bring to boil. Simmer over
medium heat for 1 1/2 hours, stirring occasionally.
Cool,
then strain.
If not using immediately, refrigerate (for up to 3 days) or freeze.
(Serves
about 6)
3. VERONICA GOLD
1/4 cup barley1/4 cup lima beans1 tsp farina--cream of wheat cereal6
mushrooms slicedmedium-sized fresh chicken (3+ pounds), cut in quarters
or eights and lightly sautéed
2 onions sautéed6 cloves of garlic thinly sliced and sautéed
1/4 bunch cut up fresh dill1/4 bunch cut up parsley3 large carrots,
cut in chunks3 large stalks of celery, cut in chunkssalt and pepper
to tasteenough spring water to coverMix all above ingredients in
a pot. Simmer for four hours. Remove bones from chicken and cut
chicken in small chunks--return chicken meat, minus the bones to
soup. Enjoy......Yum!!
(6-8 servings)
#4. GAIL BARZILAY
1 onion
1 turnip
1 parsnip
2 small celery stalks with leaves diced
1 half leek washed well and diced
2 large carrots peeled and cut in pieces
1 tomato quartered
small bunch of Italian parsley
small bunch of fresh dill
small bunch of cilantro, washed well
one half of chicken breast (bone in) washed and skin removed
1 chicken leg, washed and skin removed
1 tbls cumin
1 tbls tumeric
1 tbls dried dill
salt and pepper to taste
Put 10 cups of water in large pot with all vegetables, fresh parsley
and dill and a little salt and bring to a boil.
Add chicken, tomato, dried dill, cumin, turmeric, (salt and pepper
to taste).
Lower flame to medium low and simmer for about an hour. Keep tasting
to make sure the spices are right and seasoned to taste.
Note: May dice chicken up and add to soup after cooking if desired.
Also may add matzo balls, rice or small noodles if desired.
This soup usually tastes richer the next day.
(approx.
6 servings)
#5. PAULETTE ROCHELLE-LEVY
Ingredients:
One Empire Kosher chicken split and skinned (Keep a little skin
for schmaltz)
or
4 split chicken breasts, if only white meat is desired
One cup brown basmati rice
Four Bsix carrots, preferably organic
3 parsnips, peeled and sliced
A few stalks of celery
1 good-sized red onion
1 green apple
Half a bunch of parsley
2 cups brown mushrooms (preferably crimini)
Cinnamon-preferably 2 large 6@ sticks, or five short 3@ sticks (or
1/4 tsp. powdered)
1/4 tsp. cumin
1/4 tsp. curry
2 tsp. salt or to taste
8 cups of boiling water
A little olive oil if necessary
Rub
skin on bottom of pot and lightly chicken and then brown uncooked
rice.
Cut onion and celery and apple and brown in pot with rice and chicken.
Add a little olive oil if needed to prevent burning.
Add
boiling water, cinnamon and other spices.
Add
parsnips and carrots. Cover pot and simmer for one hour or until
chicken falls off bone and kitchen is filled with a wonderful aroma.
Remove chicken, cool and cut into small pieces and add back into
soup. If necessary add more spices to taste. Add more water depending
how soupy you want your chicken soup to be. Add mushrooms for a
very short simmer 3-5 minutes.
Garnish
with parsley. Serve in big bowls with challah, a salad and a glass
of Shiraz.
(6-8
servings)
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