How to Make the Perfect Broth, Consommé or Soup for your Hearty Appetite!

Vegetarian Chicken Soup
Vegetarians need not feel left out. The recipe below maintains the golden hue and soothing warmth of regular chicken soup, but instead of oily schmaltz it gets its depth of flavor from long-simmered garlic and vegetables. The addition of lemongrass provides a hint of bright citrus fragrance, which adds a welcome complexity to the broth. It is a simple-to-make alternative for the vegetarians at the table, and a satisfying start to any dairy meal. And while the chicken-free version cannot claim to have exactly the same healing powers as the original, a steamy bowl on Friday night still does wonders for the body and the soul.

Serves 4-6.

2 Tablespoons olive oil
1 large onion, roughly chopped
2 large carrots, peeled and roughly chopped
2 large celery stalks (with leaves), roughly chopped
1 parsnip, peeled and roughly chopped
5 large garlic cloves, smashed
1 leek, cleaned well and roughly chopped
9 cups water
2 bay leaves
A handful of flat-leaf parsley, roughly chopped
1 stalk lemongrass, split into four small pieces
2 Tablespoons coarse kosher salt (or to taste)

In a large stockpot, heat oil and sauté onions for about 5 minutes over medium heat. Add carrots, celery, parsnip, garlic, and leeks and sauté for another 3 minutes, until fragrant. Add water and bay leaves and bring to a boil. Reduce heat and let simmer for about one hour uncovered.

After one hour, add lemongrass, parsley, and salt, and simmer for another thirty minutes. Let soup cool a bit, then strain into a large bowl using a cheesecloth or mesh strainer. If desired, add some of the vegetables back (discard the rest). Serve hot as is or with matzah balls, noodles, kreplach, etc.

Vegetarian Chicken Soup, A schmaltz-free version of the Jewish classic cure-all.
Leah Koenig is a freelance writer whose work has been published in The New York Times Magazine, Gastronomica, Jewish Living, Lilith, Culinate, Beliefnet and other publications. Thank you http://www.myjewishlearning.com/culture/2/Food/Ashkenazic_Cuisine/Poland_and_Russia/chickensoup/vegetarianchickensoup.shtml

Garlic Flower Head. Artist: Julia Wright

Hello Everyone, This is White Buffalo Calf Woman. I have to say, this is a great broth recipe above with onions, carrots and celery, often referred to as the roe of soup and other sauce bases [Celery, onions, and carrots make up the French mirepoix]. However, I would not add lemongrass to my base soup. I feel it tastes and smells like old dish water to me, but others feel it's a citrus flavor.  Just be careful if you haven't used it before.  Everyone is different and have their own likes.  Lemongrass is not traditionally used in Jewish cooking, however traditionally Meat and Milk are never eaten at the same meal, to observe the sacred act of not eating together Mother (beef) and Child (milk) .


In this recipe, she calls to simmer uncovered for an hour.  I would cover and let simmer, rather than without a lid. This captures the flavor and reduces water loss. One thing that uncovered does do is make all the flavors condense, as we do with all bouillabaisse, traditionally a fish stew, however it is often referred as a condensing of flavors.

Bouillabaisse: [French, from Provençal bouiabaisso : boui, imperative of bouie, to boil (from Latin bullre, from bulla, bubble) + abaisso, imperative of abeissa, to lower (from Vulgar Latin *abbassire : Latin ad-, ad- + Medieval Latin bassus, low).] Bouillon: [French, from Old French, from boulir, to boil, from Latin bullre, from bulla, bubble.]
Thank you http://www.thefreedictionary.com/

As you can see boiling, reducing (lower) and simmer is all part of any good broth. But at times, more soup base can heighten flavor. If one is satisfactory in taste without reducing, then simmering itself will allows greater flavor to be known.  Condensing and mingling of all flavors unite to make a rich broth.  One more thing, I do not strain from the soup, but tend to omit larger pieces not eaten but used for flavor, for instance dry fish.  All parts are edible in most soups, even if we don't think about it sometimes. The bulk of things (cellulose and fibers), keep our bowls healthy.  Enjoy your soup, especially during Winter Months. And don't forget to bless and prayer for the goodness from our Mother Earth and Father Sky. 


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Fish Broth or Soup
Dry anchovies 
Boiling stock of water
Salt and lots. (The magic ingredient in chicken soup is salt.  Soups carry lots of salt and is an electrolyte your body needs.) 
Pieces of jalepeno
Pieces of garlic
Cracked pepper
Two Mexico Dry Chiles (which added to the richness of the soup)
Broccoli stalks cut into small pieces (for flavor and substance)
Together boil, reduce slightly, cover and simmer for 45 minutes +/-
Cilantro added before serving.  30 seconds to one minute immersed in hot soup.
Serve over hot rice or with hot bread and butter. 

note: Omit butter if one is using beef stock. As you can see soup is easy. Basic ingredients are boiling water, salt and garlic.  Everything else flavors your hot soup especially on Winter days. Look and see what you have in your kitchen.  I'll bet you can make a wonderful soup with what you have now. Have fun and don't forget to share.

Bouillon cube (US) or Stock Cube (UK and Australia)


A bouillon cube or stock cube is dehydrated broth (bouillon in French) or stock formed into a small cube about 15 mm wide. It is made by dehydrating vegetables, meat stock, a small portion of solid fat (such as hydrogenated oil), salt and seasonings and shaping them into a small cube. Dehydrated broth is also available in granular form.

Broth made from rehydrated cubes is different in taste from fresh broth because of its higher salt content and flavours changed by the boiling process. Bouillon cubes are convenient and inexpensive. The cubes are widely used in English cooking to add flavour, particularly in soups, stews and casseroles.

Bouillon cubes were commercialised by Maggi in 1908 and by Oxo in 1910 as a cheaper version of meat extract. By 1913, there were at least 10 brands available, with salt contents of 59–72%.

Its invention is attributed to Nicolas Appert in 1831 but the principle was known long before, and called portable soup. Thank you Wikepedia.

UNDERSTANDING SOUPS

The popularity of soups today may be due to increased nutrition consciousness, to a desire for simpler or lighter meals, or to an increased appreciation of how appetizing and satisfying soups can be. Whatever the reasons, they emphasize the importance of soup-making skills.
Soup, according to the dictionary, is a liquid food derived from meat, poultry, fish, or vegetables. This definition is all right as far as it goes, but there’s a lot it doesn’t tell us. Is a stock, straight from the stockpot, a soup? Is beef stew liquid enough to be called soup?


We’re interested more in production techniques than in definitions. However, a few more definitions are necessary before we can go into the kitchen, so we can talk to each other in the same language. Definitions aren’t rules, so don’t be alarmed if you hear other books or chefs use these terms differently. What matters is that you learn the techniques and are able to adapt them to many uses.

CLASSIFICATIONS OF SOUPS

Soups can be divided into three basic categories: clear or unthickened soups, thick soups, and special soups that don’t fit the first two categories. Most of these soups, no matter what their final ingredients may be, are based on stock

CLEAR SOUPS
Clear soups are all based on a clear, unthickened broth or stock. They may be served plain or garnished with a variety of vegetables and meats.


1. Broth and bouillon are two terms used in many ways. In general,they both refer to simple, clear soups without solid ingredients. We have already know that broth  is a flavorful liquid obtained from the simmering of meats and/or vegetables.
2. Vegetable soup is a clear, seasoned stock or broth with the addition of one or more vegetables and, sometimes, meat or poultry products and starches.
3. Consommé is a rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.
Far from being just a plain old cup of broth,a well-made consommé is one of the greatest of all soups. Its sparkling clarity is a delight to the eye, and its rich, full flavor, strength,and body make it a perfect starter for an elegant dinner.

THICK SOUPS
Unlike clear soups, thick soups are opaque rather than transparent. They are thickened either by adding a thickening agent, such as a roux, or by puréeing one or more of their ingredients to provide a heavier consistency.



1. Cream soups are soups that are thickened with roux, beurre manié, liaison, or other added thickening agents, plus milk and/or cream. They are similar to velouté and béchamel sauces-in fact, they may be made by diluting and flavoring either of these two leading sauces. Cream soups are usually named after their major ingredient, such as cream of chicken or cream of asparagus.

2. Purées are soups that are naturally thickened by puréeing one or more of their ingredients. They are not as smooth and creamy as cream soups. dried legumes (such as split pea soup) or from fresh vegetables with a starchy ingredient such as potatoes or rice added. Purées may or may not contain milk or cream.
3. Bisques are thickened soups made from shellfish. They are usually prepared like cream soups and are almost always finished with cream. The term bisque is sometimes used on menus for a variety of vegetable soups. In these cases, it is really a marketing term rather than a technical term, so it is impossible to give a definition that covers all uses.
4. Chowders are hearty soups made from fish, shellfish, and/or vegetables. Although they are made in many ways, they usually contain milk and potatoes.
5. Potage is a term sometimes associated with certain thick,hearty soups,but it is actually a general term for soup. A clear soup is called a potage clair in French.

SPECIALTY AND NATIONAL SOUPS

This is a catch-all category that includes soups that don’t fit well into the main categories and soups that are native to particular countries or regions. Specialty soups are distinguished by unusual ingredients or methods, such as turtle soup, gumbo, peanut soup, and cold fruit soup. Cold soups are sometimes considered specialty soups, and, in fact, some of them are. But many other popular cold soups, such as jellied consommé, cold cream of cucumber soup, and vichyssoise (vee shee swahz) are simply cold versions of basic clear and thick soups

VEGETARIAN SOUPS AND LOW-FAT SOUPS

A great variety of vegetable-based soups are suitable for vegetarian menus. Vegetable soups for vegans must contain no meat or any other animal product and must be made with water or vegetable stock. To bind thick soups, use a starch slurry or a roux made with oil rather than butter. Lacto-vegetarians,on the other hand,accept soups containing butter, milk,or cream.


Because the appeal of vegetarian vegetable soups depends entirely on the freshness and the quality of the vegetables and not on the richness of meat stocks, be especially careful to use high-quality ingredients and to avoid overcooking.

Clear soups are especially suitable for people seeking low-fat foods. Consommés and clear vegetable soups are virtually fat-free, especially if the vegetables were not sweated in fat before being simmered.
Thick soups can be kept low in fat by thickening them with a slurry of starch (such as arrowroot, potato starch, or cornstarch) and cold water rather than with a roux. For cream soups, reduce or omit the cream and instead use evaporated skim milk.

Purée soups are usually more adaptable than cream soups to low-fat diets because the vegetable purée adds body and richness to the soup without requiring added fat. A little yogurt or evaporated skim milk can be used to give creaminess to a purée soup. Even garnishing a serving of soup with a teaspoonful of whipped cream gives a feeling of richness while adding only a gram or two of fat.

SERVICE OF SOUPS

STANDARD PORTION SIZES
Appetizer portion:6 to 8 oz (200 to 250 mL)
Main course portion:10 to 12 oz (300 to 350 mL)

GARNISH
Soup garnishes may be divided into three groups.
1.      Garnishes in the soup.
Major ingredients, such as the vegetables in clear vegetable soup, are often considered garnishes. This group of garnishes also includes meats, poultry, seafood, pasta products, and grains such as barley or rice. They are treated as part of the preparation or recipe itself, not as something added on.


Consommés are generally named after their garnish, such as consommé brunoise,which contains vegetables cut into brunoise shape [1?8-inch (3-mm) dice].
Vegetable cream soups are usually garnished with carefully cut pieces of the vegetable from which they are made. An elegant way to serve soup with a solid garnish is to arrange the garnish attractively in the bottom of a heated soup plate.This plate is set before the diner, and then the soup is ladled from a tureen by the dining room staff.

2. Toppings.
Clear soups are generally served without toppings to let the attractiveness of the clear broth and the carefully cut vegetables speak for themselves. Occasional exceptions
are toppings of chopped parsley or chives.
Thick soups, especially those that are all one color, are often decorated with a topping. Toppings should be placed on the soup just before service so they won’t sink or lose their fresh appearance. Their flavors must be appropriate to the soup.
Do not overdo soup toppings.The food should be attractive in itself.
Topping suggestions for thick soups:
Fresh herbs (parsley,chives),chopped
Fried herbs, such as parsley, sage, chervil, celery leaves, leek julienne
Fine julienne of vegetables
Sliced almonds,toasted
Grated cheese
Sieved egg yolks
Chopped or riced egg whites
Croutons
Grated parmesan cheese
Crumbled bacon
Paprika
Flavored butters
Flavored oils
Sour cream,crème fraîche,or whipped cream,either plain or flavored with
herbs or spices

3. Accompaniments.
American soups are traditionally served with crackers. In addition to the usual
saltines,other suggestions for crisp accompaniments are:
Melba toast
Corn chips
Breadsticks
Cheese straws
Profiteroles (tiny unsweetened cream-puff shells)
Whole-grain wafers

Thank you http://www.wizardrecipes.com/blog/understanding-soups.html

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Winter heart, feels apart, but inside my heaven is praying to be a part. Glory be, share in me, the soul that fights to find liberty. Seek within, then begin, to realize how far you've come so far. Reach inside, feel with pride, forgive yourself for all you did. Now it's time, to find the time, to reach into your heart and give. Find some hope and trust the slope, down into the green grass home. Down where my soul does know to grow.  I leave you here, without any fear, because if you believe in God's magical world, then all you need, will show up just as you bleed (suffering for love and alive).  It's a heart that is real, always feeling inside my soul. And my belly receives all it's glow. I fill my bowl, with love from God, because all things come from this heart!

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Schnitzel is a Breaded Chicken also Called Israeli Cutlets

In all my years living in and visiting Israel, I never tired of the crisp, freshly breaded and fried cutlets known as schniztel. Adapted by immigrants from the classic Viennese Wiener Schnitzel made with veal (Veal Cutlets), the Israeli version originally featured turkey, which was much more plentiful at the onset of the Jewish State than beef, or even chicken.

Schnitzel: Israeli Cutlets

The ultimate comfort food.

In Israel you'll find a wide variety of schnitzel, adapted to adhere to familial or ethnic traditions and tastes. I like mine a bit spicy and add sesame seeds for a subtle nuttiness. I also prefer a coating of bread crumbs, which provide a crisper crust than matzah meal, which is denser and absorbs more oil.
The spices here are only a recommendation--it's fun to adjust the herbs to your liking. The smaller tenders make a great snack for kids, and any leftover schnitzel is superb as a day-after sandwich, stuffed into a pita with some salad and a drizzle of tahini.

Ingredients

Serves 3 to 4 (depending on your appetite).
1 1/2 pounds skinless boneless chicken or turkey breast (about 6 breasts), split and trimmed
1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon black pepper, plus more for seasoning
1 cup bread crumbs
2 tablespoons sesame seeds
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon chili powder or cayenne
1/2 teaspoon dried parsley
1/2 cup flour
2 eggs, beaten
1/2 cup oil for frying

Directions

Combine the salt, black pepper, bread crumbs, sesame seeds, paprika, garlic powder, and chili powder/cayenne in a Ziploc bag and shake to combine.
Transfer to a shallow pie plate or other similar dish. Reserve.
Trim tenders from chicken and reserve. Season on both sides with salt and pepper.
Place breasts between 2 pieces of plastic wrap and pound lightly with a mallet to an even thickness of about 1/4 inch.
Dredge cutlets and tenders in flour, then egg, then bread crumb mixture.
Heat oil over medium-high heat in a heavy skillet until hot but not smoking.
Working in batches, lay 2 cutlets in pan and fry until underside is golden brown and crisp, about 2-3 minutes.
Flip and fry an additional 2-3 minutes.
Drain on paper towels, season with salt and pepper to taste and serve hot.

Written by Adeena Sussman is a food writer and chef based in New York. She writes the bimonthly food column "Season to Taste" for Hadassah Magazine.

Below is a version White Buffalo Calf Woman makes, who feeds the world creates and makes for all.  None have refused this recipe.  It is a favorite for anyone who has the pleasure of eating this food.  Breaded Chicken can be made more than one way. And one of the most delicious foods, as Adeena Sussman says, "the Ultimate Comfort Food."  I have made this with limited ingredients, and always a big hit with any crowd.  Often, I have been asked to make a restaurant, but how can we sell our worth, when we can just invite others over to eat with us, as a gift from God, the Oneness of the sacred circle.  Sharing is the way of love. Bring this to the next picnic or bring to a neighbor as a gift, for they will be so pleased, they will surely ask you for the recipe.

Ingredients

Chicken Boneless Thigh Pieces (I search out organic, however seek out the best quality you can find.  Read your packages, and if the farms are local.  Local foods are always fresher and organic maintains that the chickens are taken care of properly, and not is small cages where they cannot run around. Free range chickens are happier chickens blessed by God.  Don't forget to bless all your ingredients for their lives are gifted to us, in order that we may continue onward in the world of flesh, the paradise of Earth.)

Eggs (Seek non-fertilized eggs, in the event an egg is fertilized, a speck of red blood is inside the egg, throw it out.  Fertilized eggs have blood in them and are prohibited by Jewish Kosher Law)
Flour (organic white flour, enough to coat the chicken twice)
Salt (sea salt, large crystalline pieces, as many processed salts are smaller or have coatings upon them to prevent them from sticking together.  Read your boxes.)

Pepper (I used cracked fresh pepper, as this offers a wonderful taste, however, this can be left out completely, because it can affect the color, and fine white pepper can be used, to avoid color changes or flecks of black pepper on your breaded meats.  Often you can't even recognize it in your breaded part of your Schnitzel.)

Oil to fry chicken (I use coconut oil because it can be used at high temperatures without denaturing the oil.  Other oils easily get rancid with cooking at high temperatures.  Another oil that is good to use, is peanut oil.  Always use organic oils if you can, however if you are on a budget, peanut oil is economical and plentiful in all the markets. Please avoid corn oils, unless organic.  Corn oil can also be used at high heats.  All other oils should not be used, as these oils become denatured, or act like foreign objects within our blood streams.  In other words, it is like eating hydrogenated oils, plainly not good for the body, and these foreign objects which are forms of fat molecules, get trapped within your own fat molecules in the body, and Cancer can set in.  Please use organic coconut oils.  This may cost you a little bit more, but the flavor and quality of your foods, will be delightful. Do not deep fry, but use plentifully to ensure a good crisp chicken)

Frying Pan (A good frying pan is essential, and don't use anything coated with slippery coatings.  these coatings can be chipped off into your foods, more specifically teflon, which and can be deadly for your bodies and trapped inside your colon. It is best to use a good cast iron frying pan, which has been seasoned or oiled with heat. This provide a natural carbon coating, which is non stick for your frying pan.  Also, any good steal frying pan will do the job, just use a heavy pan, or make sure your chicken is cooked all the way through via a low oven when done frying or low heated pan to continue cooking.  Water and steam can cause problems, so be sure, your lid used, is cracked open and frequently wipe the frying pan lid to avoid any water in your frying.  This is especially true for your cast iron pan, as iron will rust with any water, and your foods will not taste good.  Always store your finished product in another container, unless you are using a steal frying pan. I usually store my finished product on a plate and allowed to cool, and leave at room temperature for one day covered.  You can also store in a plastic container, but be sure, it is a high quality plastic, as all plastics now a days, leak gases into your foods.  Plastic containers are labeled with numbers on the bottom.  The more you can see through the container, the higher quality of plastics used.  Use number 1 if you can, and often water bottles use this high quality plastics, to avoid changes in flavor of the purified waters.)

Directions

This recipe is time consuming, but every bit worth the time.  If you make extra, you will have a wonderful left overs that can be used for anything you can think of.  But surely good enough, to eat plainly cold as a quick snack or between two pieces of bread for a sandwich.  I think, breaded chicken is a favorite, so many ways. This even can be cut into pieces and fried with vegetables as a quick stir fry.



I do not wash my chicken parts, as this causes salmonella bacteria, a gram-negative pathogenic bacteria to be spread around.  You could dry them with paper towels, however you need be precautionary and dispose of paper towels in the garbage right away.  It is best to avoid any contact with anything, but your limited utensils. Cooking at high temperatures insure, that all bacteria is thoroughly cooked. Chicken is high in bacteria content, and children should not handle this foods unless cooked.  Also eggs are from chickens and are considered high in bacteria content.  Have all participants who are cooking these foods, wash your hands frequently and avoid any contact with surfaces that are not later cleansed with bleach. All uncooked chicken and eggs, should be cleansed and purified with bleach, as this is a high bacteria content.  Children under the age of one year, can die when having contact with raw eggs, and some ice creams have raw eggs in them. Please be aware and start with good quality ingredients, to avoid symptoms down the road.  And use good hygiene skills and wash your hands regularly.


Use enamel coated bowls if you have them or glass pie pans, as these both will offer you, a smooth surface that is easy to clean after you are done.


Start by creating two shallow bowls to dip one with flour, salt (abundant amount of salt as most will be thrown out with unused flour coating, since the salt crystals are heavier than the flour) and pepper (if used).  And in the other bowl the mixed eggs, both yolk and whites.  Then bring your chicken right out of your package into the dipping bowls. First dip your chicken into the flour, then back into your egg. Coat both sides, then back into your flour again.  This gets messy, but if you use several forks for each batter, it can be controlled.


Make sure your pan is hot, with hot oil waiting to receive your breaded chicken thighs.  Fry both sides golden brown.  Make sure not to burn your chicken coating.  If you like, I have added the finished golden fried onto a baking sheet and continue to heat and cook all the way through, in the oven at low temperatures (around 325 degrees for an additional 30 minutes. Or if you like, when finished with all the chicken frying, bring all browned pieces into the frying pan, and set on top of each other, while you leave at low temperature for an additional half hour on the stove top.  Please be sure, your lid is eschewed or slightly open as to not acquire any water upon the chicken.  Or watch out for your chicken and if need be rotate the pieces so none will be burned, while lid is upon the batch that is being finished. When finished, let all chicken rest before serving, as this continues to cook and ensures that your chicken is completely done within. Check by cutting one piece open to ensure fully cooked with no blood visible.


Eat your Schnitzel or Breaded Chicken hot or cold.  We often eat with rice and a green vegetable on the side, and use left overs the next day.  Enjoy, as I know this is always received well by all. Remember to bless your foods before eating, and start with good quality ingredients. An important note, amounts are not added here, and you will have to just add more flour if you need to, but usually you can get a better judgment with each time you make this wonderful food.



All we eat, remember that this is a gift from the Heavens upon the Earth, so it is important that we are grateful, with blessings, before you start, while you are cooking and before you eat your foods.  God bless wonderful foods, the gifts from Gods, you and your neighbors.  Don't forget to bless, all the hands that made it possible for you to enjoy the wealth of the world, and invite someone to share your foods, when you eat. Eat together, for we are to gather under the house of the beloved children of the Great Spirits in the Heavens.  And we, Holiness David and I, always invite the spirit world to eat with us, as we share what we eat together from our plates with Heaven and Earth, the blessings of all.

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