This is a very popular soup in Scotland and I know you will like it when you make it yourself.
It is not difficult to make and lists most of the ingredients needed already in your kitchen.
- 3 lb. whole chicken
- 9-10 cups of water
- 5 leeks, both green and white parts, cut in 1/2 inch pieces
- 2 large stalks celery, peeled and chopped
- 3 large sprigs of parsley, stems removed, chopped
- 1/2 cup pearl barley
- 1 bay leaf, crumbled
- 6 peppercorns
- 1/4 tsp. dried thyme
- generous pinch of salt
- chopped parsley for garnish
Wash the chicken and then tie the legs and wings close to the body. Place in a large stock pot. Add the water, making sure you have enough to cover the chicken and bring to a boil.
Add the leeks, celery, parsley, barley, bay leaf, peppercorns, thyme and salt. Cover and simmer for 90 minutes (until the chicken is VERY tender.)
Remove the chicken from the stock pot and set on a platter. Cool it enough to be able to remove the meat from the bones. Cut the meat in short slivers; discard all the bones, skin and cartilage.
Return the meat to the stock and reheat well. When ready to serve, sprinkle each bowl with the chopped parsley.
Serve with toast, warmed buns or simply crackers.
Here in this country, it would be simply called chicken soup I think. Enjoy!
Steak Au Poivre
A great steak…summer is on its way.
Serves 4
- 3 black whole peppercorns
- 2 tbsp white whole peppercorns
- 2 tbsp green dried peppercorns
- 4 Strip Loin (New York Cut ) steaks, 8-12 oz. each
- 8 tbsp unsalted butter
- 2 tbsp vegetable oil
- 2 shallots, minced
- 1 cup cognac
- 2 cups beef stock
- 2 tbsp green peppercorns in brine, drained and chopped
- 1 cup heavy cream
Place the peppercorns in a heavy sealable plastic bag and with a meat tenderizer, coarsely crush the peppercorns. Pat steak dry and coat both sides of the steaks with the peppercorn mixture.
Heat four tbsp. butter and vegetable oil in a large skillet over medium high heat until hot, but not smoking. Add steaks to the pan and sear on both sides (four-five minutes for medium rare). Transfer to a platter and cover with tin foil.
Drain fat from the skillet and reserve, melt remaining butter, add shallots and cook until soft, but not brown (about two minutes). Add cognac and bring to the boil, scraping up the brown bits from the bottom, add the stock,
peppercorns and liquid from around the steaks; boil about two minutes so
that it is reduced slightly. Stir in the cream and boil until sauce thickens.
Pour over steaks and serve immediately.
This is sooooooo tasty! Add garlic toast, nice cold, crisp salad and a bottle
of…oh my! wine.