Portuguese Chicken Soup &
Coriander Soup

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            FOOD FUNNY
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I really doubt this one from Rosemary Zwick is true, but that doesn't
mean it's not funny:

Our pastor was winding down the service. In the back of the church, the
fellowship committee stood to go to the church hall and prepare snacks
and refreshments for the congregation. Seeing them rise, Pastor Michael
singled them out for praise. "Before they all slip out," he urged,
"let's give these ladies a big hand in the rear."

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            TODAY'S RECIPES
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I have said this before and it continues to be true: virtually every
culture on Earth has a style of making chicken soup that they
can call their own, and in Portugal it involves rice, lemon, and mint.

Chicken Soup (Canja)

6-8 cups (1.5-2 L) chicken stock
1 lb (450 g) chicken pieces
1 onion, thinly sliced
4 sprigs parsley
The zest of 1 lemon, cut in thick strips
1/2 cup (125 ml) uncooked rice or tiny pasta shape
1/4 cup (60 ml) chopped mint leaves plus additional for garnish
1 tsp (5 ml) lemon juice, or to taste
Salt and freshly ground pepper to taste
Lemon slices for garnish

Combine the chicken stock, chicken pieces, onion, parsley, and
lemon zest in a large pot and bring to a boil over high heat. Reduce
the heat and simmer covered until the chicken is cooked through,
about 30 minutes. Remove the chicken pieces and cool enough
to handle. Remove and discard the skin and boned and cut or tear
the meat into small pieces. Strain the soup through cheesecloth
(muslin) and discard the solids. Return the stock and meat to the
pot and add the rice, mint, lemon juice, salt, and pepper. Bring to
a simmer and cook until the rice is tender, about 20 minutes.
Garnish with lemon slices and mint leaves. Serves 4 to 6.

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There is no point to making this soup unless you use fresh cilantro.
This soup is usually pureed and served as a cream soup, but you
can leave it chunky for a more rustic presentation.

Coriander Soup (Sopa de Coentro)

4 Tbs (60 ml) olive oil
2-3 onions, chopped
2-4 cloves garlic, finely chopped
6 cups (1.5 L) chicken stock
3-4 medium potatoes, peeled and coarsely chopped
Salt and freshly ground pepper to taste
Cayenne pepper to taste
1 cup (250 ml) chopped cilantro (coriander leaves)

Heat the oil in a large pot over moderate heat and saute the onion and
garlic until tender but not brown. Add the stock, potatoes, salt,
pepper, and cayenne and cook until the potatoes are tender, 20 to 30
minutes. Puree in an electric blender or food processor or press through
a fine-mesh strained if desired. Serve hot or cold, adding the coriander
immediately before serving. Serves 4 to 6.
Received on Tue Mar 13 07:37:46 2007