Thursday, January 15, 2015

genoese beef and chicken soup

  • 1 onion
  • 1 carrot
  • 1 celery stick
  • 3 lb chicken portions
  • 1 lb piece of lean beef
  • salt
  • 397 g can of tomatoes
  • 4 oz mushrooms
  • 2 oz piece of salami
  • 6 oz short-cut macaroni
  • freshly-ground black pepper

genoese beef and chicken soup
A splendid warming and hearty soup that's a meal in itself

 cooking method

  1. Peel the onion,scrape and wash the carrot,trim and wash celery.reserve celery heart and finely chop the rest of the celery
  2. put the chicken,beef,onion,carrot and chopped celery into a large saucepan or flameproof casserole and add enough salted water to cover.bring to the boil.cover and cook over a moderate heat for 1 hour,removing any scum with a draining spoon
  3. lift beef and chicken out of pan and reserve.strain the stock and allow to cool overnight
  4. the next day,remove the fat from the surface of the stock.chop beef and chicken into pieces,discarding the tomatoes and juice through a sieve.shred the celery heart finely,wipe and slice the mushrooms,skin the salami and cut into cubes.add the meat and vegetables to the stock and bring to the boil
  5. add macaroni to soup and cook till aldente.taste and adjust seasoning and pour into a soup tureen.serve chicken soup with a side dish of grated cheese,and bread

Overall timing : 2 hours plus overnight standing
Equipment : large saucepan of flameproof casserole
Freezing : pack in rigid container ,leaving 2 cm head space.cover,label and freeze.
freezer life : 3 month
To use : reheat from frozen in a saucepan