Hungarian Chicken and Kohlrabi Soup

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                            FOOD FUNNY
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Here's a head-scratcher from Rosemary Zwick:

If American mothers feed their babies with tiny little spoons
and forks, do Chinese mothers use toothpicks?

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                            TODAY'S RECIPE
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I believe that every culture on Earth has its own version of
chicken soup, and Hungary is no exception. Here is one of
the many traditional chicken soup recipes the Magyars favor.

Hungarian Chicken and Kohlrabi Soup (Kalarabeleves)

3 lbs (1350 g) chicken pieces
2 whole onions, peeled
8 cups (2 L) chicken stock or water, or combination of the two
4 medium kohlrabies, cut into 1/2-inch (1 cm) dice
2 Tbs (30 ml) butter
2 Tbs (30 ml) all-purpose flour
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish

Place the chicken pieces, onions, and liquid in a large pot
and bring to a boil over high heat. Skim off the surface scum,
reduce the heat, and simmer until the chicken is tender,
about 40 minutes. Transfer the chicken pieces to a bowl and
strain the liquid, pressing on the onions to extract as much
liquid as possible before discarding them. Skim off the fat on
the surface and return the liquid to the pot. Add the kohlrabies
and simmer over low heat. Meanwhile, remove the meat from
the chicken and add it to the pot, discarding the bones and
skin. Simmer until the kohlrabies are tender, about 20 minutes.
Melt the butter in a small pan over moderate heat and stir in
the flour. Cook, stirring frequently, until the flour is light brown.
Whisk the flour mixture into the soup and cook until the soup
thickens slightly. Adjust the seasoning with salt and pepper
and garnish with chopped parsley.
Serves 6 to 8.
Received on Tue Feb 1 11:22:37 2011