Pharmaceutical Grade

Nobody got very sick, but it was dicey for a minute. And it was very cold this weekend, so soup was in order. I picked up a good chicken, and very unusually decided to make soup from the whole raw bird. Normally I like to roast them and make stock from the carcass later on, but for maximum medicinal impact I thought that doing it this way was the right call. And the soup was pretty great.

To the initial stock I added the usual- an onion, some carrot, parsnip, celery, and parsley. After a couple hour simmer, I strained it, stripped and chopped the meat and added it back in along with diced carrot, onion, celery root, turnip, parsnip, pak choi, garlic, and thyme. While that simmered anew, I made a batch of pâte à choux seasoned pretty heavily with minced tarragon, chives, and rosemary and loaded it into the pastry bag. I cut gnocchi into a pot of boiling water, then served them in the soup. It was well worth the minimal effort- they were so rich and tasty and brought the humble bowl of soup to a much more interesting and satisfying level. And it deftly fended off the microbes.

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3 Comments

  1. denise
    10/20/2009
    Reply

    excellent take on boring chicken noodle soup!

  2. Zoomie
    10/21/2009
    Reply

    That bowl always makes me feel comforted all by itself – a bonus to have soup in it.

  3. peter
    10/27/2009
    Reply

    Denise: The so-called "gnocchi" are a plus.

    Zoomie: I like these bowls too, at least until my new ones are fired.

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