The Chicken Soup Manifesto: Recipes from around the world

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From the Publisher

Chicken Soup ManifestoChicken Soup Manifesto

Jenn LouisJenn Louis

About Jenn Louis

Jenn Louis has enjoyed a culinary career spanning more than two decades. She grew up believing that a creative path was in her future and found her calling early in the kitchen. She has owned several highly acclaimed Portland restaurants as well as a wildly successful full-service catering company. Jenn has competed on Bravo’s Top Chef Masters, was named one of Food & Wine’s Best New Chefs in 2012, and her simple, sophisticated cooking style, championing seasonal Pacific Northwest US ingredients, has earned her two nominations for the James Beard Foundation Award of Best Chef: Northwest. Her debut cookbook, Pasta By Hand, published in 2015, was nominated for an IACP from the International Association of Culinary Professionals. Her second book, The Book Of Greens, won an IACP award in 2017. The book was also nominated for a James Beard Award. Jenn is involved with nonprofits including Alex’s Lemonade Stand Foundation and Portland Homeless Family Shelter.

The best chicken soup recipes from around the world

Samgyetang

Samgyetang

Laska

Laska

Chikhirtma

Chikhirtma

Samgyetang

This soup is served as a summer dish in Korea, eaten as a way to retain energy and to balance the body’s heat in the intense humidity of the season. Koreans have a saying: Fight fire with fire. So, they designate the three hottest days of the year as sambok. The dates vary each year, but they usually fall in July and August. First is chobok (beginning), ten days later is jungbok (middle), and twenty days after that is malbok (last). During this time, samgyetang restaurants will have lines forming out the door, while inside they are packed with diners eating hot, steamy, ginseng-infused soup, with sweat running down their foreheads. Samgyetang is made at home, too. Serve with kimchi.

Laska

Versions of this fragrant laksa paste (curry) are seen in Malaysia, Singapore, Indonesia and Southern Thailand. It is believed to have originated as a blend of Chinese ingredients and Southeast Asian cooking practices. Chinese wheat noodles can replace rice noodles, and seafood can be used to replace chicken. Laksa paste is a bit labor-intensive to make, and some ingredients may take an extra trip out, but it is worth it. Laksa paste can be made a week ahead, stored airtight in the refrigerator, or can be frozen in ice-cube trays for up to two months.

Chikhirtma

This soup is made for families as a comfort meal, to heal the sick, and to cure a hangover. The creaminess is warming on a cold day, and the herbs add a bright note to this otherwise rich soup. Some versions of chikhirtma include potatoes, asparagus, corn or peas, and the Adjika adds bold heat.

Matzo Ball SoupMatzo Ball Soup

Isabel’s Matzo Ball Soup

Serves 4

The story goes like this: My mom’s (Isabel’s) matzo balls were never as tender as she wished until she made a batch of matzo balls, turned off the heat and left them in the poaching liquid while we went to services at the synagogue. When we returned to eat dinner, the balls, sitting in the warm water for an hour or two, softened and plumped up. Her, and now my, cooking method was changed forever.

Place the chicken fat or olive oil, eggs, matzo meal, water and salt in a large bowl and stir until completely combined. Cover with plastic wrap and chill for 30 minutes.

Bring a large pot of very well salted water to a simmer. Scoop the batter into soft but not packed golf-ball-sized balls, then lightly drop into the simmering water, partially cover with a lid and simmer for 30 minutes. Turn off the heat and leave to stand, still covered with a lid, for 30 minutes.

Gently heat the stock until hot, season with salt and ladle into serving bowls with 2 matzo balls each. Garnish with dill.

Ingredients 2 tablespoons rendered chicken fat or olive oil 2 large eggs 125 g (4½ oz/½ cup) matzo meal 2 tablespoons water 1 teaspoon salt 1.9 liters (64 fl oz/8 cups) Chicken Stock 2 tablespoons roughly chopped dill, to garnish

Publisher ‏ : ‎ Hardie Grant (September 1, 2020)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 240 pages
ISBN-10 ‏ : ‎ 1743795688
ISBN-13 ‏ : ‎ 978-1743795682
Item Weight ‏ : ‎ 2.4 pounds
Dimensions ‏ : ‎ 8.45 x 1.2 x 9.95 inches

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