A winter cold is closing in on me. I say this, because two people, with whom I’ve recently shared a towel and a handshake, are sick. My tried and true antidote is chicken soup, which has been analyzed by scientists for its cold symptom-reducing properties, and according to the Mayo clinic, it works. I’ve got a pot simmering on the stove right now. This time, I’m trying out a new recipe (with celery root, instead of celery) from the Jewish cook and all around food maven, Arthur Schwartz.
Chicken Soup, from Jewish Home Cooking by Arthur Schwartz
2 3-pound kosher chickens (or other superior chickens), cut into quarters
2 pounds (approximately) chicken necks, backs, wings (any combination)
14 cups cold water
4 large whole carrots, scraped
2 medium to large leeks, with some green, split and washed well
1/2 large celery root, peeled and halved, or 2 large stalks celery
1 medium or 1/2 large parsnip, peeled, and split if large
1 medium onion, peeled and halved
1 large bunch parsley
1. In a 12-quart soup pot, combine the chickens, chicken parts, carrots, parsnips and leeks. Cover with cold tap water, leaving just enough room to put the remaining ingredients.
2. Bring to a simmer over high heat, skimming off the foam that rises to the top with a large metal kitchen spoon. When the water begins to simmer, lower the heat so that the water simmers gently. Continue to skim off the foam until no more rises to the top.
3. Add carrots, leeks, celery root and onion. Simmer gently, adjusting the heat as necessary so the soup never boils, but just perks along slowly for 3 hours. Add parsley for the last 30 minutes.
4. Taste the soup, and let simmer a little longer if you think it isn’t quite strong enough. Allow to cool until warm. Remove all the solids, and if the soup still isn’t as rich as you would like, simmer it further to reduce the quantity. Add salt as necessary, only after the soup has finished cooking.
Image: Winter Bouquet, 2009, Sharon Ellis – at Greenberg Van Doren gallery through February 19
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