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.

3 comments to Pharmaceutical Grade

Yours Truly

I'm a painter who happens to also spend a lot of time growing, making, and writing about food. I'm particularly interested in the intersection of frugal peasant cooking techniques and haute improvisation. And I have a really great personality.

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