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Oct. 25th, 2016 07:58 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dchenesHere follows a recipe for Complicated Work Night Thought Process Soup, which started as Preserved Lemon Chicken Soup with Rosemary:
Strip a rotisserie chicken, but don't do it thoroughly. Cram the carcass into a saucepan with the drippings from the bottom of the container, a box of chicken broth, two cloves of garlic, and a tablespoon of celery flakes. Simmer for half an hour, strain, and throw out the solids. Put the broth back in the saucepan and add the lemon/rosemary paste from the original recipe, during which you discover that fresh rosemary in the blender doesn't really blend. Add half of the meat from the chicken and half a box of rotini to the soup, and boil (gently) until the rotini is done.
This whole thing started yesterday, when I found the original recipe and decided I needed to make it immediately. Except that last night I had other things I had to do when I got home, so I did those instead. I just can't stand any more meeting food, because I've been feeding meetings at least once a week since August and I'm so done with pizza and sandwiches, I could scream. Soup and salad goes over well, and that's what I fed the Curriculum Committee today, but I didn't get any.
I read the lemon and rosemary soup recipe again today and shuddered at the coconut milk. And I didn't have any rosemary, or any rotini, and I'm out of good soup stock so I had to buy a box, and since I was at Whole Foods anyway and they have rotisserie chickens with just salt and pepper, well, why not...except rotisserie chicken never works right in soup. But it's Tuesday night, and I can't stay up until all hours cooking chicken and transforming it into soup. Lily was happy, though, because she got odds and ends while I was stripping the carcass. She's convinced that every time cooked chicken happens around here, it happens just for her.
What I ended up with is reasonably tasty, but I think next time I'll double the amount of lemon paste and rub it on meat instead of making soup with it. It's sort of a distant relative of the rosemary and olive oil marinade I used to do pork chops with.
Strip a rotisserie chicken, but don't do it thoroughly. Cram the carcass into a saucepan with the drippings from the bottom of the container, a box of chicken broth, two cloves of garlic, and a tablespoon of celery flakes. Simmer for half an hour, strain, and throw out the solids. Put the broth back in the saucepan and add the lemon/rosemary paste from the original recipe, during which you discover that fresh rosemary in the blender doesn't really blend. Add half of the meat from the chicken and half a box of rotini to the soup, and boil (gently) until the rotini is done.
This whole thing started yesterday, when I found the original recipe and decided I needed to make it immediately. Except that last night I had other things I had to do when I got home, so I did those instead. I just can't stand any more meeting food, because I've been feeding meetings at least once a week since August and I'm so done with pizza and sandwiches, I could scream. Soup and salad goes over well, and that's what I fed the Curriculum Committee today, but I didn't get any.
I read the lemon and rosemary soup recipe again today and shuddered at the coconut milk. And I didn't have any rosemary, or any rotini, and I'm out of good soup stock so I had to buy a box, and since I was at Whole Foods anyway and they have rotisserie chickens with just salt and pepper, well, why not...except rotisserie chicken never works right in soup. But it's Tuesday night, and I can't stay up until all hours cooking chicken and transforming it into soup. Lily was happy, though, because she got odds and ends while I was stripping the carcass. She's convinced that every time cooked chicken happens around here, it happens just for her.
What I ended up with is reasonably tasty, but I think next time I'll double the amount of lemon paste and rub it on meat instead of making soup with it. It's sort of a distant relative of the rosemary and olive oil marinade I used to do pork chops with.
