Edit ModuleShow Tags

FreshTartSteph Recipe: A Chicken Soup Supper


Published:

I am obsessed with food writer MFK Fisher (1908-1992).

No one writes about food more sensually, with as much humor, and common sense, all together, and I can't get enough. I took her book With Bold Knife and Fork, published in 1969, with me on vacation last week and was highlighting so many passages on the plane that my husband suggested I perhaps highlight the parts I wasn't interested in.

One whole page I highlighted includes the recipe below and the following introduction to it: "For fun, here is another way to serve a more impressive buffet, either stand up or with small tables where people can sit with their plates and/or mugs. A good white wine is fine with it, and a fruit compote afterward⎯cookies with that, and coffee, and of course crusty bread or crisp buttered toast with the soup. This is a fairly easy and entertaining meal to assemble. It tastes fresh and tempting, and seems to please people. It can be developed, up or down, but for myself I like it to remain simple, with things hot and well seasoned, or chilled, according to their natures."

I made a double-batch of chicken stock on Sunday, then served the soup on Monday night to my dear and marvelously food-loving friends Ana Scofield, Rudy Maxa, Debbie Williams, and Stuart Williams. A couple of years ago I spent three days making cassoulet for them and I think they enjoyed this meal just as much if not more than the cassoulet (which was good). It might have been the ridiculous number of bottles of wine we opened, but I don't think so.

Don't skip the "flavored lightly with curry if wished." I actually added a particularly nutmeg-y garam masala to Cedar Summit Cream and it basically made the whole dish (nutmeg, cream, and chicken are delicious together). And no surprise here, but the chicken broth needs to be the real deal, rich and nicely salty, without too much of its fat skimmed away. Make a double batch, like I did, then use some of it to cook the rice. Freeze any extra for a future quick dinner.
 

A Chicken Soup Supper

MFK Fisher from With Bold Knife and Fork

Make a rich chicken broth, from any classic recipe. A pressure cooker is useful for this.

Cut the meat from the bones, chop it coarsely, and put it aside.

Skim and season the broth, saving the fat.

To serve: Put the heated broth in pitchers. On the buffet table with them, have hot rice or kasha (cooked preferably in chicken broth instead of water), the chopped and seasoned chicken tossed in some of the fat, and smaller bowls containing chopped parsley, chopped chives or scallions, perhaps capers, thick fresh cream (flavored lightly with curry if wished), chopped hard-boiled eggs, sauteed mushrooms, finely ground pecans or almonds. The broth can be drunk, plain, from mugs, or it can be poured over any mixture the guest may wish to make from the bowls of chicken and so on, and in any amount.
 

Edit ModuleShow Tags

Related Articles

Vietnamese Marinated and Caramel Glazed Back Ribs Recipe

Bring the sweet and tangy taste of Asian cooking to your backyard grill

Bourbon, French fries, Pride, and Fried Chicken

Three must-eat dishes for this week

Maybe the city's most underrated restaurant, Heyday tries to figure out tipping

A 15-percent service fee supposedly takes care of tipping—but does it go to the server?
Edit ModuleShow Tags

About This Blog

TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the TC Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Recent TC Taste Posts

Vietnamese Marinated and Caramel Glazed Back Ribs Recipe

Bring the sweet and tangy taste of Asian cooking to your backyard grill

Bourbon, French fries, Pride, and Fried Chicken

Three must-eat dishes for this week

Maybe the city's most underrated restaurant, Heyday tries to figure out tipping

A 15-percent service fee supposedly takes care of tipping—but does it go to the server?

French fries, chocolate chip cookies, and a new twist on the iced latte

Three Twin Cities treats from the Lynhall, Sandcastle, and Meritage

Linguine in Creamy Basil-Avocado Sauce with Seared Scallops Recipe

The creamy richness of avocados makes for a perfect pasta sauce in this homemade restaurant-quality meal

Bites that guarantee that old summer feeling

Ice cream, coffee, and brandy—just because they make us happy
Edit ModuleShow Tags

Angel Food Strawberry Shortcake Recipe

Driscoll's Angel Food Strawberry Shortcake Recipe

Napa and Kale Salad with Creamy Cashew Dressing and Sriracha Cashews Recipe

Whether you want to fit back into last summer’s shorts or are looking for a healthy salad idea, toss up this easy recipe that mixes in filling nuts with antioxidant-rich kale and a kick of spice

The Near-Death Experience of the Owner of Jake O'Connor's and McKinney Roe

From trouble golfing in Ireland to emergency heart surgery, Dermot Cowley is alive and recovering—but plans for a new restaurant are now on hold

Rum and Molasses Marinated Beef Kebabs with Grilled Cantaloupe Recipe

Get fired up for a taste of the tropics in sizzling grilled kebabs

4 Restaurants, Nearly $850,000 in Park Board Money

How much do Sea Salt, Sandcastle, Tin Fish, and Bread & Pickle make for the Minneapolis Park and Recreation Board?

Consider the Humble Raspberry

Consider the Humble Raspberry
Edit ModuleShow Tags

Fancy Fresh: 3 Things to Eat This Week

A morel tasting menu, a trendy foie gras egg creation, a worthy cinnamon roll—for your long-weekend staycation

Fried Avocado Tacos with Shredded Vegetables and Crema Recipe

Never thought of frying avocados? Once you try it, you might want to eat them all the time.

The Minnesota Connection to the Mondavi Wine Family

MNMO food critic Jason DeRusha sits down with Carlo Mondavi to talk wine and the (Italian by way of Minnesota) family legacy
Edit ModuleShow Tags
Edit ModuleShow Tags