Chicken Soup with Vegetables

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            FOOD FUNNY
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Rosemary Zwick of Cape Town, South Africa, "the country where food
groaners grow wild and dangle from the tree tops," isn't ready to
concede her city's position as center of the bad pun universe.

Q: Why did the lazy man want to work in a bakery?

A: So he could loaf around.

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            TODAY'S RECIPE
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One of the reasons I chose this recipe as part of our tribute to Julia
Child is because, even though she always insisted there was no
substitute for fresh, homemade chicken stock, she also recognized that
there was a place for canned chicken broth in the kitchen of the
modern home cook, and she confessed publicly to keeping some in her
own pantry. However, she couldn't resist adding her own touch when
she wrote, "To disguise your use of the can, simmer the broth for 15
to 20 minutes with a handful of minced carrots, onions, and celery and
perhaps a bit of dry white wine or dry white French vermouth."

Chicken Soup with Vegetables

All recipes this week are adapted from "Julia's Kitchen Wisdom -
Essential Techniques and Recipes from a Lifetime of Cooking" by Julia
Child, available from Amazon.com at
http://www.amazon.com/exec/obidos/tg/detail/-/0375411518/worldwiderecipes

8 cups (2 L) fresh or canned chicken stock
1/2 cup (125 ml) dry white wine or dry white French
vermouth (optional)
1 bay (laurel) leaf
1 cup (250 ml) julienned or finely chopped onion
1 cup (250 ml) julienned or finely chopped celery
1 cup (250 ml) julienned or finely chopped carrots
2 boneless, skinless chicken breast halves, julienned
Salt and freshly ground pepper to taste

Combine the stock, wine, bay leaf, and vegetables in a pot and bring
to a simmer over moderate heat. Cook until the vegetables are just
tender, 5 to 6 minutes. Add the chicken and simmer until cooked
through, 1 to 2 minutes. Correct the seasoning with salt and pepper
and keep warm over very low heat for 15 minutes before serving.
Serves 6 to 8.
Received on Tue Aug 17 09:48:45 2004