Soup Tureen
Paolo
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La Belle Cuisine -
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"To cook is to
create. And to create well...is an act of integrity, and faith."
Chicken Soup with
Bread & Vegetable Dumplings
 
"A
first rate soup is better than a second rate painting."
~ Abraham Maslow
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Friday, November 10, 2006
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Chicken Soup with Bread and Vegetable Dumplings
(Soupe aux Caillettes, Façon Nicole Conte)
 
Parisian Home Cooking:
Conversations, Recipes, and Tips from
the Cooks and Food Merchants of Paris
by Michael Roberts, 1999, William Morrow and Co., Inc.
“ ‘Everyone’s asked me to prepare caillettes for supper tonight after the
cinema, Michael, can you stay with me this afternoon? I don’t feel like
being une
prisonière in the kitchen.’ I’d heard about Nic’s caillettes from other
friends,
and whenever they were mentioned, Nicole’s face became small, helpless as a
suffering saint. I was intrigued to eavesdrop in the kitchen, for that’s how
I felt, while she prepared them. Although she sets about preparing this soup
as if celebrating a secret rite, caillettes are not, I found, difficult to
prepare. The trick
is leaving the bread soaking in water to completely soften the stale crusts.
When
I got to Nic’s, she was deep in so much stale bread that she had moved from
the kitchen to the dining table. This dish becomes different meals over the
course of a couple of days and in the Conte family when you make caillettes,
you make a lot. However, here’s a more manageable recipe.”
6 ounces
stale baguette, broken up
1/4 pound bacon, finely chopped, optional
1/2 small onion, peeled and finely chopped
1 teaspoon minced garlic
1/2 small leek, white part only, finely chopped and well washed
2 stalks celery, finely chopped
1/2 small head lettuce, chopped
3 teaspoons salt
1 teaspoon freshly ground black pepper
1.2 teaspoon fresh marjoram leaves
3 tablespoons flour
1 egg, lightly beaten
One 3-pound boiling hen
2 1/2 quarts water
1. Place
the bread in a mixing bowl large enough to allow it to triple in volume. Add
warm water to cover. Soak the bread for 30 minutes or until soft. As the
bread absorbs the water, you may need to add more so that the water always
covers the bread. Drain and wring out the water. Place the bread in a mixing
bowl and tear up any large pieces.
2. Meanwhile, combine the bacon, onion, garlic, leek and celery in a skillet
or pot and cook, covered, stirring occasionally until soft but not brown,
about
7 minutes. Add the lettuce, 1 teaspoon salt, 1/4 teaspoon pepper, and the
marjoram and cook until the lettuce is wilted, another minute or two.
Remove from the heat, pour the contents of the skillet into the bread and
sprinkle with the flour. Mix the contents of the bowl together. Add the egg
and use your hands to mix, squeezing everything together. Cover and set
aside for 15 minutes.
3. Rinse the chicken, place in a large soup pot, and cover with the water.
Add the remaining salt and pepper, cover and bring to a boil over high heat.
Reduce the heat to medium low and simmer, skimming the surface frequently,
for 30 minutes or until the chicken is done.
4. Meanwhile, form the bread mixture into golf ball-sized dumplings.
Carefully drop dumplings into the pot, cover, and simmer for 20 minutes.
5. Using a slotted spoon, transfer the dumplings to a large bowl or soup
tureen. Remove the chicken, set aside to cool, cover, and place in the
refrigerator for another meal. Pour the soup into the tureen and serve.
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Index - Soup Recipe Archives
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