I have to admit something: I do not understand soup. Yes, I enjoy a delicious small drop in an amuse glass, but anything else seems like a waste of an opportunity to eat something ‘proper’ – I want to bite into my food; not drink it.
But here I was cooking soup…and you know how I got there?
Well, despite the fact that I live in a big city, it is more like a village sometimes.
Let me explain:
When I walk through town I might have to dodge hordes of tourists, but as soon as I get close to home I recognize, and greet, the old lady walking her dog; I catch a glimpse of my neighbour through the window and he waves at me; I chat to the guy next door as she we let ourselves in the house.
I might live in the center of a buzzing city full of distractions, but my little neighbourhood is a quiet, friendly and warm community. We know each other by name and we take care of each other.
So when I go food shopping I sometimes take a list from the elderly lady down-stairs. When I make a special treat, I take some if down stairs for her. But then, when she is ill, she does not like to eat. It becomes unbearable to watch her shrinking even further… so I had to bring out the big guns and resort to my mother’s secret weapon: Chicken Soup.
….and my neighbour got better……
So, although I might not like soup, how could I not share the recipe for this miracle cure for all ailments – a common cold, a nasty flue, a hangover and even the blues.
1 organic chicken (preferably a soup chicken, but a regular one will do)
250g of mixed soup vegetables (onion, carrot, leek, celery, parsley)
optional: 1 potato
1 cube of chicken stock
100g crème fraîche
2 tbsp flour
optional: cooked spagetthi or vermicelli
- Put the chicken in a large pot, cover with cold water and bring to a simmer.
- Chop and add the vegetables (and potato if using).
- Cook for about 60 min for a soup chicken or 30 min for regular chicken.
- Remove the chicken from the stock and allow the meat to cool enough to handle.
- In the meanwhile pour the stock through a sieve into another pot.
- Rub the vegetables trough the sieve into the stock.
- Add the stock cube.
- Add the flour to the crème fraîche and blend. Then stir in a few tbs of the stock at a time until the crème fraiche is smooth and runny (this is to avoid lumps when you add it to the stock).
- Stir the crème fraiche into the stock.
- Allow the soup to simmer for about 10-15 min, until there is no taste of flour left.
- Optional: cut the spaghetti or vermicelli into small pieces and carefully reheat in the soup.
- Pluck the chicken meat off the bone (resist nibbling on it).
- Add the meat to the soup.
- Chop the parsley and stir most of it into the soup.
- Serve with a sprinkling of parsley.