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Hollandse kippesoep (spiced chicken soup)
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| Artist: |
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| Categories: |
Chicken, Dutch, Poultry, Scandinavian, Soups & Stews |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| | MM BY HELEN PEAGRAM | | 4
| lbs | Chicken, cut in pieces | | 1
| | Onion, peeled | | 4
| | Cloves, whole | | 1/2
| tsp | Mace | | 1/4
| tsp | Pepper | | 2
| | Celery stalks, cut in | | | -chunks | | 2
| | Bay leaves | | 1 1/2
| tsp | Salt | | 1/2
| tsp | Thyme | | 1/2
| tsp | Rosemary | | 4
| | Sprigs parsley | | 2
| large | Carrots, cut in chunks | | 1/4
| lbs | Vermicelli pasta | | | Chopped fresh parsley |
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Procedures:
| 1 | In the 1600"s when amsterdam was a booming commercial centre, the dutch east india company brought pungent spices, such as nutmeg, cinnamon and cloves, to holland. | | 2 | These spices linger on in dutch cooking. | | 3 | If mace is not available, nutmeg can be substituted. | | 4 | In a large pot, place chicken. | | 5 | Pour in enough boiling water to cover; bring to a boil over high heat. | | 6 | Remove chicken to a clean pot. | | 7 | Stud onion with cloves and add to chicken along with bay leaves, ?ts salt, thyme, rosemary, mace, pepper, celery, parsley sprigs and carrots. | | 8 | Pour in 12 cups cold water. | | 9 | Bring to a boil over high heat. | | 10 | Reduce heat to low and simmer, covered for 5 hours, or until meat comes away from the bones. | | 11 | Let cool and skim off fat. | | 12 | Strain through cheesecloth lined sieve. | | 13 | Remove meat from bones, chop and set aside. | | 14 | Return chicken stock to a clean pot and bring to a boil. | | 15 | Add vermicelli. | | 16 | Cook for 5 minutes. | | 17 | Return chicken and remaining salt to pot. | | 18 | Cook just until heated through. | | 19 | Taste and adjust seasonings. | | 20 | Garnish with chopped parsley |
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