Potage Dame Edmee Fresh Green Pea And Chicken Soup Recipes

Steps:

• Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
• *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.

Steps:

• Melt butter in a large pot over medium-high heat. Saute onion in hot butter until golden and translucent, about 10 minutes. Stir garlic into onions and saute until fragrant, about 1 minute.
• Stir peas and dill into onion mixture and pour in enough chicken broth to cover. Bring to a boil, reduce heat to medium-low, and simmer until hot, 10 to 15 minutes. Stir milk into soup.
• Puree soup with an immersion blender or pour pea soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season with salt and pepper.

Steps:

• In a large saucepan put 4 cups of fresh peas, 6 tablespoons of butter, 1 finely minced onion, a tender head of garden lettuce cut into julienne strips, about 15 leaves of fresh spinach, 4 sprigs parsley, a few sprigs of chervil if you have it, 2 teaspoons of sugar, 1/2 teaspoon salt, and 1 3/4 cups water. Cover the saucepan, bring the soup to a boil, and cook it over a moderate fire until the peas are tender. Meanwhile, boil 1 cup of fresh peas, in a separate pan, to add to the soup later.
• Pass the soup through a strainer, or a vegetable mill, pressing the vegetables through with the liquid. Return the soup to the saucepan, add 3 cups of chicken stock, stir well, and simmer over a low fire for about 15 minutes. Then add the extra cup of peas, drained, and 1/4 cup cooked white meat of chicken, cut into very fine julienne strips.
• Mix 3 egg yolks with 1 1/2 cups of light cream and add this gradually to the soup, stirring constantly. Continue cooking until the soup thickens to a creamy consistency, but do not let it boil.

Steps:

• Make the broth: Add the broth and 4 cups water to a large soup pot and bring to a simmer over medium-high heat. Sprinkle the chicken with salt. Submerge the chicken pieces into the broth. When the broth starts to boil, reduce the heat to a simmer. Cook until the breast and tenderloin start to separate, about 10 minutes, and then remove with tongs or a large strainer. Continue simmering the leg pieces until the meat pulls away from the bone, about 10 more minutes. Remove the legs from the pot. Allow to cool just enough to handle the meat.
• Prep the chicken: Shred the chicken pieces by hand and reserve the meat. (You can reserve the chicken bones to start or reinforce another stock.) Strain the broth if desired.
• Finish the soup: Add the carrots and celery stalks and cook until tender, about 8 minutes. Stir in the shredded chicken. When just heated through, after about 3 minutes, remove from the heat. Season with salt, stir in the parsley and celery leaves and serve.
• Chicken Noodle Soup
• Make the broth and prep the chicken for Go-To Chicken Soup, but this time cut 3 carrots, 3 celery stalks and the chicken into small dice. Add to the broth and cook over medium heat until tender, about 10 minutes. Add 6 ounces medium-wide egg noodles and cool until al dente, about 6 minutes. Before serving, stir in 2 tablespoons each chopped fresh parsley and fresh dill.
• Chicken Tortellini Soup
• Preheat the oven to 400 degrees. Cut the top off a head of garlic and rub with olive oil and salt. Wrap in foil and bake until very soft, 45 to 55 minutes. Meanwhile, make the broth and prep the chicken for the Go-To Chicken Soup. Squeeze out the garlic and mash into a paste before whisking into the broth along with 1 tablespoon finely chopped fresh rosemary. Add the chicken, carrots and celery and cook over medium heat until tender, 8 minutes. Add 8 ounces of your favorite tortellini and cook until tender, another 8 minutes. Serve with pecorino Romano over top.
• Mexican Chicken and Rice Soup
• Make the broth and prep the chicken for the Go-To Chicken Soup. Add the chicken, carrots, celery and 3/4 cup long grain rice and cook over medium heat until tender, about 15 minutes. Add 1 cup diced tomato and cook another 5 minutes. Before serving stir in 1/4 cup chopped fresh cilantro and the juice of 2 limes. Garnish with additional cilantro.
• Asian Chicken Soup
• Make the broth and prep the chicken for the Go-To Chicken Soup, with the addition of a 3-inch piece of sliced fresh ginger in the broth. Discard the ginger. Add the chicken, carrots and celery and cook over medium heat until tender, about 10 minutes. Saute 2 cups quartered shiitake caps in 1 teaspoon peanut oil until soft, about 2 minutes. Transfer to the broth with 1 sliced small bok choy, 1 tablespoon soy sauce and 2 teaspoons Asian chili garlic sauce. Season with salt and pepper and serve.
• Chicken and Dumpling Soup
• For the dumplings, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon each onion powder and salt and 3 tablespoons chopped fresh chives. Cut in 4 tablespoons cold unsalted butter until pea-size bits form. Stir in 1 cup milk. Set aside and make the broth and prep the chicken for Go-To Chicken Soup. Add the carrots and celery and simmer until tender, 8 minutes. Make a paste of 3 tablespoons each softened butter and flour. Divide into 4 balls. Whisk each ball into the soup for a minute each. Add the chicken and 1 1/2 cups frozen peas. Return to a simmer, and spoon large tablespoons of dumpling dough into the soup, without overlapping. Cover and steam over medium heat until cooked through, 8 minutes.
• Matzo Ball Soup
• Whisk together 4 eggs, 1/3 cup room temperature chicken fat, 1/4 cup each seltzer and finely chopped fresh parsley and 1 1/2 teaspoons kosher salt in a medium bowl. Stir in 1 1/4 cups matzo meal and refrigerate 2 hours. Form into 16 balls. Gently slip the balls in a large pot of boiling salted water, reduce the heat to low, cover and simmer until cooked through, about 40 minutes. Add the matzo balls to Go-To Chicken Soup.

Steps:

• Make the croutons:
• In a bowl drizzle the bread cubes with the butter, tossing them to coat them well, and in a shallow baking dish bake them in a preheated 350°F. oven, stirring occasionally, for 10 minutes, or until the croutons are golden and crisp. Season the croutons with salt. The croutons may be made 1 day in advance and kept in an airtight container.
• Make the soup:
• In a large saucepan cook the leeks in the butter over moderately low heat, stirring occasionally, until they are softened, add the broth and 2 cups water, and bring the mixture to a boil. Add the peas and the lettuce and simmer the mixture, covered partially, for 10 minutes, or until the peas are tender. Stir in the mint and in a blender or food processor purée the soup in batches. The soup may be made 1 day in advance and kept covered and chilled. Return the soup to the pan, season it with salt and pepper, and reheat it over moderately low heat, stirring, until it is hot.
• In a small bowl beat the cream until it is thickened slightly but still pourable and season it with salt. Ladle the soup into bowls, drizzle drops of the cream on each serving, and draw a skewer or knife through the drops, forming decorative patterns. Serve the soup with the croutons.

Steps:

• NOTE: if using frozen peas, thaw first.
• In a heavy soup pot, melt the butter but do not burn. Add the shallots and cook for about 2-3 minutes, stirring occasionally.
• Add 2 cups stock or water and the green peas, season with salt and pepper.
• Cover and simmer the soup for approximately 12-15 minutes, stirring occasionally.
• When the peas are tender, transfer the soup to a large bowl and using a hand held immersion blender process the soup until very smooth.
• Strain the soup back into the soup pot, stir in the heavy cream (if using), and heat through WITHOUT boiling.
• Season with salt and pepper and serve hot with homemade croutons and fresh chervil garnished on top.

Steps:

• Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
• Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.