Friday, January 10, 2014

Rosie Takes Her Chicken Consommé And Goes In Two Different Directions.

 When I make soups I need turn no further away
than my own freezer.
I always have consommés in there - both beef and chicken.
Not to mention my pho broth.
This is my glistening, clarified chicken stock -
officially chicken consommé now.

For the step-by-steps on how to magically turn
chicken stock into chicken consommé,
please go to my blog post here.

What I want to show you today
is how you can take a simple chicken stock
and end up with two entirely different results.

My first effort has South of the Border profile.

 I heated up a quart of my chicken consommé
just to a simmer and dropped in very thinly sliced pork,
which was lightly seasoned with cumin.
The meat cooks in mere seconds.
Then I added some sliced tomato,
diced avocado, chopped red onion,
sliced scallions, chopped cilantro,
and lime slices and heated through.

Serve with seasoned wedges of tortillas.
Simply slice flour tortillas into triangles.
Brush with melted butter and season -
a little cilantro, a little cumin, some cayenne, and oregano.
Bake in a 350° oven until crisp.

If you'd like the step-by-steps for my Tortilla Soup,
please click here.

Today, I'm feeling a hankerin' for Asian fare.
Asian Flair Soup
a little peanut oil
2 garlic cloves
knob of ginger
1 quart chicken consommé
sliced celery
bok choy
water chestnuts
a little rice
some frozen peas
1 TB corn starch
1 TB Mirin
1 TB Tamari
chopped scallions
I poured a bit of oil in my pan
and added the minced ginger and minced garlic to season.
Medium heat.
You don't want to burn the garlic.

Add in the sliced celery.

About a 1/2 cup of cooked rice.

Add in the drained sliced water chestnuts.

Stir constantly.
Cook about 2 minutes.

Add in the consommé
and heat to simmer.

Add in the shrimp ...

... the peas ...

...  and the bok choy.

Have your slurry ready -
1 TB corn starch
1 TB Mirin
1TB Tamari

Pour slurry into mixture
and stir while it thickens up a bit.

When the shrimp lose their translucence, the soup is ready.

Ladle into bowls
and top with chopped scallions.
For an extra flavor kick,
I take a small piece of frozen ginger
and nuke it for about 20 seconds.
Then you can easily squeeze ginger juice
over your soup.

I love it when you have a canvas of flavors.


Jesseca said...

This looks so simple and delicious. I love consommes with few ingredients.

Rosie Hawthorne said...

It is, Jessica! Just a few twists and you can take it either way.