When it comes to symbols, this is the mother icon of the Jewish Kitchen, Clarissa's book. (She and I were at University together, and have been close friends ever since. Her mother was the Yidisha Momma of all Yidisha Momma's, wonderful sense of humour, the very essence of kindness and humour). Here's the recipe:
Clarissa says:
'I promised myself never to say the words 'Jewish Penicillin', except to say that its virtues were even recognized by Maimonides, who regarded it as 'beneficial for the feeble-bodied' centuries before it was SCIENTIFICALLY proven to cure all ills.
Golden chicken soup, the colour of prosperity, unites all parts of the Jewish world, especially on Friday nights, but variations on the theme are simply endless. Everyone has their own trick to put a little 'neshome' (soul) into the soup: onion skins, saffron, tomato, garlic, dill, a pinch of sugar maybe or maybe, yes, even a stock cube. You could debate ingredients, technique or desired colour till Moshiach (The Messiah) comes, not to mention the garnishes, of which the three types at the end of the soup recipe are but a part:
1 large Kosher hen or boiling fowl, with all neck, gizzard, feet etc. you can lay your hands on. (small roasters just don't work the same). Kosher fowl, salted to remove the blood, also make for clearer broth and better flavour. I you want to kosher your own boiling fowl, this is how to do it: make up a mix of Kosher salt and water, 1 tbsp per pint of tepid water, and immerse the fowl in it for exactly 20 minutes, then rinse and dry.
A small piece of kosher beef brisket (beef from the front underside of the animal). How much exactly is the secret to making this soup your very own!
2-3 tsp Kosher salt and a few black peppercorns
2.5 litres / 4 1/2 pints cold water, 1 LARGE golden onion, skin left on and quartered
1 large carrot, thickly sliced
1 celery stick, chopped
2 bay leaves.
Wash the chicken thoroughly (and the beef as well if it's not Kosher), then place in a large pan and cover with the water. Bring slowly to the boil and skim well. Reduce the heat.
Add the resto of the ingredients, cover the pan and simmer for a goo three hours. Strain off the liquid, leave to cool overnight. Reserve the carrots, and skim any fat off completely so you have a crystal clear soup.
Bring the soup back to the boil, with the carrots in, and serve with knaidlach (matzo dumplings) lokshen (egg noodle dumplings) or Mandlen (Russian kosher dumplings).
Now THAT is good. Thanks to Mrs Hyman!
di reston
Enough is never as good as a feast Oscar Wilde
