Yield: 16 cups
|1 \N||Stewing chicken or \"hen\", preferably whole (~4 lb)|
|3 larges||Peeled onions, halved|
|1 large||Peeled sweet potato, halved|
|3 \N||Peeled parsnips, halved|
|2 \N||Peeled turnips, halved|
|12 larges||Peeled carrots, halved (2lb)|
|6 \N||Celery stalks, halved|
|1 bunch||Parsley, trimmed of stems|
|\N \N||Salt to taste|
|\N \N||Fresh ground pepper to taste|
Put chicken in a very large pot and add water to cover. Bring to a boil and add the root vegetables. Simmer for 1 hour. Add the celery and parsley and simmer 90 minutes, or until the vegetables are very soft. Remove the chicken (reserving for another purpose). Drain the vegetables into a colander, saving all the broth. In a food processor, puree the vegetables. Return the puree to the broth. Skim off the fat before serving. (To make fat removal easy, chill the soup, skim, then reheat to serve.) Add matzoh balls if you like.
NOTE: A stewing chicken, sometimes marked "hen," makes the best soup.
It's often in the supermarket's frozen poultry section. If you can't find one, substitute a roasting chicken or, as a last resort, a fryer.
NOTE: Leave the chicken whole and vegetables in large chunks to make them easier to separate after cooking.
THE DOCTOR'S PRESCRIPTION: Freeze the soup in small containers and use it when a cold strikes.
THE ACTUAL THERAPUTIC AGENT? Rennard suspects the ingredients, after prolonged cooking, interact to boost the cold-fighting effect.
Nutrition per cup: 102 calories, 3⅗ grams protein, 19 grams carbohydrates, 4½ grams fiber, 1⅖ grams fat (0.3 gram saturated), 89 milligrams sodium, 22 milligrams vitamin C.
Submitted By MICHAEL ORCHEKOWSKI On 08-16-95