Farmhouse Supper Soup Recipes

FARMHOUSE CHICKEN SOUP

Steps:

• Place the chicken and water in a Dutch oven. Bring to a boil; reduce heat. Add the onion, celery, carrots, garlic, salt, pepper, poultry seasoning and red pepper flakes. Cover and simmer for 1 hour or until chicken is tender. , Remove chicken from broth; cool. Skim fat from broth. Remove meat from bones; discard bones and skin. Cut meat into bite-size pieces; return to broth. Cover and simmer., For spaetzle, combine the flour, salt, baking powder and nutmeg in a small bowl. Stir in the eggs, milk and parsley; blend well. With a rubber spatula, push batter through a large-hole grater or colander into simmering soup. Simmer, uncovered, for 10 minutes or until spaetzle float to the top.

FARMHOUSE SOUP

Steps:

• Place the chickpeas and half the water in a saucepan over medium-high heat. Bring to the boil. Cook, covered, for 1 minute. Set aside for 1 hr to soak.
• Drain chickpeas. Return to pan with the remaining water. Bring to the boil over medium-high heat. Add veal, onion, rosemary, bay leaves and parsley, and reduce heat to medium-low. Simmer, covered, for 1 1/2 hours Discard rosemary bay leaves and parsley. Set aside to cool completely. Place in the fridge to chill.
• Remove fat from the surface. Transfer the veal to a plate. Discard bones. Coarsely shred.
• Add carrot, potato, parsnip, leek, tomato, rice and tomato paste to the pan.
• Bring to boil over medium-high heat. Reduce heat to low. Cook, covered, for 30-40 minutes or until rice is tender.
• Add the veal, broccoli and beans and cook for 5 minutes or until the beans are bright green and tender crisp.
• Ladle among the serving bowls and serve.