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Pikante Hoendernoedelsop Resep

pikante hoender noedelsop

In die 12de eeu het die beroemde geneesheer en filosoof Maimonides kruiebaddens en hoendersop voorgeskryf vir die behandeling van verkoues.

Meer as 800 jaar later, bevestig die New England Journal of Medicine dat Maimonides reg was. Navorsers het bevind dat hoendersop ‘n ligte antibiotika en ontstuwingsmiddel is, en dat dit geïrriteerde lugweë streel. Tradisionele Chinese genesers maak vandag nog van hoendersop gebruik om verkoues te behandel.

Om vinnig ‘n genesende hoendersop te maak, sit hoender, uie, wortels, peper en ‘n knippie sout in ‘n pot met water. Bring tot kookpunt. Voeg ‘n brandrissie, peper en knoffel by. Kook stadig tot die hoender uitmekaar val. Skep die vet af en giet die sop deur. Voeg ‘n paar dun skyfies suurlemoen by en bedien stomend warm.

Hier is een van my gunsteling hoendernoedelsop resepte. Om die genesende krag van die sop te versterk sit ek ekstra gemmer, knoffel en brandrissie by.

Pikante Hoendernoedelsop
 
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  • 1,5 liter hoenderaftreksel
  • 2 wortels, geskil, in blokkies gesny
  • 2 selderystingels, fyn gekap
  • 3 sprietuie, gekap
  • 5 ml sout
  • 2 ml peper
  • 1 eetlepel gerasperde gemmer
  • 3 knoffelhuisies, gekneus
  • 1 brandrissie, gekap
  • 150g sampioene, in dun skyfies gesny
  • 50g rou eier noedels
  • 150g gaar hoender, in blokkies gesny
  1. Bring die aftreksel tot kookpunt in 'n groot kastrol.
  2. Voeg die wortels, seldery, sprietuie, sout, peper, gemmer, knoffel en brandrissie by. Prut, bedek, vir 15 minute.
  3. Roer die sampioene en noedels in. Voeg die hoender by en prut vir 10 minute.
  4. Bedien dadelik

This recipe is also available in English.

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Spicy Chicken Noodle Soup

bowl of spicy chicken noodle soupIn the 12th century the great physician and philosopher Maimonides prescribed herbal baths and chicken soup as remedies for the common cold.

More than 800 years later, the New England Journal of Medicine confirmed that Maimonides was right. Researchers found that chicken soup was a mild antibiotic, decongestant and throat soother. Chinese healers to this day also use chicken soup to treat colds, though they do add some herbs, like ginseng, to their brew.

To make a healing chicken soup simply add chicken, onion, carrots, pepper and a pinch of salt to a pot with water. Bring to a boil. Add a chilli pepper and garlic. Boil slowly until the chicken is soft and tender. Skim off the fat and pour through a sieve. Add a few squirts of lemon juice and serve steaming hot. Sip slowly.

Here’s one of my favourite chicken noodle soup recipes. To boost its cold fighting properties I add loads of ginger, garlic and chilli pepper.

Spicy Chicken Noodle Soup
 
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  • 1,5 litres chicken stock
  • 2 carrots, peeled, diced
  • 2 stalks celery, finely chopped
  • 3 spring onions, chopped
  • 5 ml salt
  • 2 ml pepper
  • 1 tablespoon grated ginger
  • 3 cloves garlic, crushed
  • 1 chilli pepper, chopped
  • 150 g mushrooms, thinly sliced
  • 50 g raw egg noodles
  • 150 g cooked chicken, diced
  1. Bring stock to a boil in a large saucepan.
  2. Add the carrots, celery, spring onions, salt, pepper, ginger, garlic and chilli pepper. Simmer, covered, for 15 minutes.
  3. Stir in the mushrooms and noodles. Add the chicken and simmer for 10 minutes.
  4. Serve immediately.

Hierdie resep is ook beskikbaar in Afrikaans.

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Vichyssoise with Fresh Italian Parsley

Soup is the ultimate comfort food. Nothing else can send so much rich aroma into the air, and nothing else so effectively makes every house into a home.

What’s more…

“A good soup is the ultimate sign of a fabulous cook. And despite that, soup is the most forgiving thing you’ll ever make, the easiest kind of cooking.” – Ruth Reichl

vichyssoise soup with fresh parsley
Serve vichyssoise as cold as possible in chilled serving bowls.

With that in mind here’s the recipe  for our herbed version of Vichyssoise – a cold creamy leek and potato soup. It’s a great summer soup and it never fails to impress our guests.

According to Wikipedia its cold serving temperature is often used for comedy value in entertainment. For example, in the 1992 movie Batman Returns, Bruce Wayne is surprised at its temperature, saying “It’s cold!” to which his butler, Alfred responds that “It’s supposed to be cold.”

Similarly, on an All in the Family episode, Archie Bunker’s neighbour brings over a dish of vichyssoise for dinner. Before tasting it, Archie brings a spoon up towards his mouth, blowing on the soup to cool it, and then remarks as he tastes it, “Boy, this soup is cold, and I hardly blew on it at all!”

Cold dulls our sense of taste, so vichyssoise, require more seasoning than a warm potato-leek soup. Taste the vichyssoise again just before serving and adjust the seasoning as needed.

Also remember that cold soups should have a thinner consistency than hot soups. To achieve this in Vichyssoise we use a higher ratio of liquid to main ingredients.

Vichyssoise with Fresh Italian Parsley
 
Prep time
Cook time
Total time
 
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Recipe type: Soups
Serves: 4
  • 250g leeks, white part only
  • 4 tablespoons butter
  • 1 stalk celery, thinly sliced
  • 2 tablespoons Italian (flat-leaf) parsley, chopped
  • 250g potatoes, peeled and diced
  • 900ml chicken stock
  • 175ml whipping cream
  • Salt and white pepper to taste
  • 4 tablespoons snipped fresh chives
  • Paprika to garnish.
  1. Split the leeks lengthwise and wash well to remove all sand and grit. Slice thinly.
  2. Melt butter over low heat in a saucepan and add the leeks, celery and parsley. Sweat without browning until they are soft. Stir occasionally. About 15 minutes.
  3. Add the diced potatoes and chicken stock, season with salt and pepper and bring to a simmer.
  4. Simmer, partially covered, until tender, about 45 minutes.
  5. Puree the soup in batches in a food processor or blender and strain through a sieve.
  6. Cover with plastic wrap and allow to cool to room temperature.
  7. Blend in ½ the whipping cream.
  8. Adjust the seasoning.
  9. Place in refrigerator to cool for at least 2 hours.
  10. Serve in well chilled bowls. Softly spoon the remaining cream into the centre of each bowl and garnish lavishly with the chives. Then sprinkle lightly with paprika to add colour.