Monday, May 29, 2006

Creamy Chicken soup with Gorganzola

Ahhh.... it is so nice to be home and back in my own kitchen. G is gone to Hong Kong for a business trip, so I am here on my own. Usually when G is gone, I don't cook. I end up eating sandwiches, microwaving mysterious Tupperware containers, and throwing together veggie salads. However, after such a long absense from my kitchen and food blogging, I decided it was time to make a simple, fulfilling meal that is suitable for one: soup.

For the stock:

One chicken breast, bone and skin on
One pound chicken bones (back preferred)
1 L cold water
1 carrot
1 stalk celery
1/2 an onion
2 garlic cloves
2 bay leaves
1 tsp salt
3 stems of fresh thyme
2 stems fresh parsley

1. Combine all ingredients in a large heavy pot. Bring to the boil and reduce to a simmer. Do not stir. Skim off fat and impurities (foam).
2. Allow to simmer for two hours. Strain into a large bowl and remove chicken breast and bones. Discard all vegetables.
3. After chicken has cooled, remove any meat from the bones and discard bones and skin.

For the soup:

2 tablespoons butter
1 tsp olive oil
1/2 onion, finely diced
2 stalks celery, peeled and finely diced
1/2 tsp minced garlic
2 tablespoons all-purpose flour
3 cups chicken stock (see above)
1/4 cup finely diced peeled russet potato
1 tsp chopped thyme
1/2 tsp salt
1 tomato, finely diced with the seeds removed
2 tablespoons crumbled gorgonzola

1. Melt the butter with the olive oil in a medium-sized pot over medium heat.
2. Sweat the onion, celery and garlic together for about 2 minutes, until translucent. Stir in the flour, until all vegetables are coated.
3. Stir in 1/2 cup hot chicken stock. Continue stirring until all the flour is absorbed. Continue adding stock 1/2 cup at a time, stirring well.
4. Stir in diced potato, thyme and salt. Cook over low heat stirring constantly for approximately 4 minutes. Stir in chicken.
5. In a small bowl, stir together the tomato and gorgonzola cheese. Season with a pinch of salt.

Taste soup for seasoning before seasoning. Enjoy!

Tuesday, May 09, 2006


A while ago I posted that this blog was getting the favour over my OTHER blog, Well, the tables have turned. I have been in Tdot for two weeks now, and have just extended my stay thanks to the people at Aeroplan for an additional two weeks. Why do you want to go home?, you might be asking. Unfortunately G is on a plane right now, stopping in LA for 3 hours and then he begins one of his famous last-minute continent-jumping multiple-layover business trips, so I likely will not see him until June. Sound familiar? Shades of our first married year, right? Anyway, I decided it would be better for my mental state to stay in Ontario, and visit Cathy and Mary some more, including a camping trip to Darien Lake on May 2-4 weekend. Long story short, I am thousands of miles away from my kitchen and cooking in someone's else's kitchen feels like working with your arm amputated. Hopefully I will get a chance to eat some great food that SOMEONE ELSE has prepared, and I will surely keep you informed.