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 Sufjan Stevens - Come on Feel the Illinois
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Tahitian Treat
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Thursday, July 08, 2004
Chicken Wild Rice Soup This soup is excellent, especially for those balmy winter nights. It is winter over here in Oz, which only equates to about 55 degrees f., but the soup still goes down well. It is very impressive as a starter, and goes well with just about anything. I make a batch once a month or so, and it keeps in the fridge for about a week, so me and Mr. Bean can take it to work, or eat it for dinner on the fly. Its also great to wake up with a hangover, and know you have something hearty in the fridge. Be careful if you try to heat it up when you are drunk, spillage is eminent! 1 Kilogram Chicken Wings 150 Grams Wild Rice 1 Clove of Garlic 1 Large Onion 2 Carrots 500 Grams Chicken Breast 2 Tablespoons Dried Tarragon 2 Tablespoons Dried Thyme 3 Tablespoons Salt (or to taste) Ground Black Pepper (to taste) 1 Cup White Wine 2 Cups Heavy Whipping Cream For the Roux 100 Grams Butter 1/2 Cup Flower I make a very simple chicken stock for this one, as it makes the flavor fantastic, and it's cheap. Just grab a kilo of chicken wings (should cost you about three bucks), and simmer in 10 cups of water for about an hour. Strain, and you've got some yummy stock. You can choose to skim off the fat, but I like it, so I leave it... You can also strip the skin off the chicken wings and discard, then strip off the yummy meat. If you don't have the time, just chuck the all the chicken bits in the trash.  While your stock is simmering, finely chop up your garlic, onion, carrots, and chop the chicken breast into half inch pieces. Cook up the wild rice, as described in the package directions. Strain the rice, and cool it down with water. Set aside.
Ok, lets get things started. Get some olive oil in the bottom of a soup pot, or largish kettle and heat 'er up. Add the garlic, onion and carrots, and sauté for about 5 minutes. Next add your chicken, tarragon, thyme, salt and pepper. Don't add too much salt, you can add more to taste later on. Stir periodically for 5 minutes.  Add your wine, and stir for another 3 minutes. Add your chicken stock (you should have about the perfect amount left, after it has simmered), and turn down to a low simmer. Go hang have a glass of wine with Scarlett and chill for about an hour. After about 45 minutes, go turn on the oven to about 200 degrees Celsius.
In order to thicken the soup, I use a simple roux. Roux is basically flower and fat. If you simply use flour, you will find that the soup has a bit of a doughy taste. When you make a roux, the results will be a beautiful, nutty flavor. Our fat, in this case, is butter. I am extremely particular about butter.  I always buy either a European style butter, Danish or French (see picture). It really makes a huge difference. If you have ever been to Paris, you will never forget the cheesy taste of French butter served with Baguettes. Heat your butter in a small oven proof pan or small casserole. Then, stir in plain flower until you have a crumbled consistency. Stick the roux in the oven, and bake it for about 10 minutes, and it will go a nutty brown color.
While the roux is baking, add the cream to the simmering soup, and whisk it in. Whisk in your wild rice. Taste the soup. Yummy, huh... now season it to your taste, adding more salt and pepper, or herbs if needed. Pull the roux from the oven. Add a little bit of roux at a time, and whisk it in well. DON'T LET THE SOUP GET TOO THICK. Remember, it is really hot, and it will change consistency when it cools a bit. Let it simmer for another 10 minutes, and whisk it well. Serve it up with some crusty bread. Enjoy! 
... Seppo 10:07 pm...
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