Winter … cold և chicken soup season. Commercial or homemade chicken soup is a dish that is served to those in need around the world.
Posted on December 6, 2018
“I am fascinated by the contrast of the cold outside, the heat of the kitchen, when something is boiling,” concludes Susan Semenak, the author. Montreal in winter, a recipe book for cold days. So, in this beautiful work, from the winter scenes outlined by the photographer Cindy Boyce, we pass dishes from different parts of the world that can warm the heart. Like his “baba” chicken soup, which is a kind expression given to grandmothers in Ukraine.
We attribute many merits to chicken soup. “At the slightest sneeze in the house, the family’s large pot was filled with water, and the next minute the carrots, onions, celery and chicken pieces were gently baked on the stove,” he wrote in his book. It’s time to accompany the first snow … և the first frosts.
Chicken soup has long been used as a “medicine”, says Mrs. Semenak in Montreal during the winter. The Greeks did it centuries ago, according to Extenso, the nutrition information center at the University of Montreal. This favorable prejudice is also widespread. It is served to people with runny nose in Quebec, in a bag or at home, to people with colds all over the world.
Michelle Lambert, a home cooking historian in Quebec, agrees that chicken soup has a special place in many cultures. What is on our tables, however, does not come from Greek traditions, but from the evolution of eating habits in France and later in different parts of France. “It goes back to the Middle Ages,” he says.
For a long time poultry did not have much significance in French cuisine. Everything changed when the aristocrats reserved the right to hunt big hunts.
“The farmers were left without meat, they had to fall on the chicken again. Then the French fell in love with all poultry, says the historian. It can be said that since the 12th century, chicken has really gained importance in our habits. »
Availability remains one of the reasons for the popularity of chicken soup, says Susan Semenak. “Chicken is often not expensive,” he says. Chicken soup pot does not require many ingredients, it is quite simple to prepare. I think that’s why it has long been so popular in family recipes, everywhere. »
For health or for the soul?
The virtues attributed to chicken soup (or rather broth) have not yet been confirmed by science. Nutritionists say that it has anti-inflammatory properties, not being able to say exactly why. Historically, its “medicinal” nature is not limited to “curing” colds.
“We ate chicken when we were recovering from the disease because it was light and easily digested,” says Michelle Lambert. What was common in Europe was the famous chicken broth, which our ancestors called narelieville broth because it was given to women recovering from childbirth. »
Susan Semenak thinks that hot soup steam can help with colds. And then, his “baba” chicken soup, like our moms, is definitely full of protein and other nutrients. Of course, according to him, it is that it is good for the soul.
“It is the shining fat, a little salt, the colors are carrot, celery, and in our case, dill and parsley. “I think the colors are also comforting,” he explains. He was often served by his mother or grandmother. It also helps a lot. Isn’t it really a consolation to offer a sick child a good bowl of chicken or noodle soup?
Who has never dipped their spoon in Lipton chicken noodle soup? This broth is expressed in yellow. That taste, um, salty. The afternoons spent on the living room sofa watching TV, when we should have been at school instead … “A little chicken noodle soup with turmeric is worth it.is comfort“In our culture,” says historian Michel Lambert. With turmeric? The recipe developed by Lipton, based on the process of concentrating broth, invented by Nor in 1912, really contains a hint of it. “There are a lot of symbols in food,” he says again. Turmeric is a bit like ar! Take a soup that is very yellow, it is bright, it is associated with comfort. »
Montreal in winter. tightly woven recipes և stories
COMPONENT: BABA CHICKEN OUP
FROM THE BOOK: MONTREAL IN WINTER. KIRK KNITWEARS AND STORIES
– 1.4 kg chicken pieces with bones
– 4 celery stalks with owners
– 2 onions, peeled, cut in half
– 2 bay leaves
– 1 bunch of parsley
– 4 sprigs of fresh thyme
– 5 ml (1 teaspoon) salt or more to taste
– 5 ml (1 teaspoon) of peppercorns
– 4 carrots, peeled and cut into rounds
– 2 potatoes, peeled and sliced
– 1 parsley, peeled and sliced (optional)
– 125 ml (1/2 cup) fresh dill, chopped
– 1 pack of 454 g egg noodles or cooked spaghetti to serve
1- Put chicken pieces, celery, onion, bay leaf, parsley and thyme in a big pot. Add salt and pepper. Fill with water, 3 to 4 liters (12 to 16 cups) և heat over high heat. Lower the heat to medium-low just before boiling. Using a spoon or drilled spoon, gradually remove the foam that has formed on the surface. Cover and cook for an hour.
2- Squeeze the soup with a strainer in a large bowl or other saucepan. Remove the chicken pieces, remove the skin, separate the meat from the bones and set aside. Get rid of bones, skin, as well as cooked vegetables.
3- Return the squeezed soup to the pot, add the carrot, potato, parsley and dill. Taste եք Adjust the spices if necessary. Cook over medium heat for an hour, until vegetables are soft. Add the chicken 10 minutes before the end of cooking.
4- Serve this soup in separate bowls with a large spoon of cooked vermicelli.
Source: Montreal in winterBy Susan Semenak