18 January 2011

Warm Chicken and Andouille Soup


My day started with a peek out the window and a marvelling at the frost feathers that had formed over night on my bedroom window. So beautiful and everchanging!




After starting fires, restocking the wood boxes, feeding the dogs and kitties, making coffee, and hustling around to gauge water pipes and fill jugs of water (just in case) because of this newest storm and its dire prognosis (sleet, icing, and possible power outages), it was a huge surprise to find that we still had Internet! Whoa!  Let's cruise my fave blogs over coffee, while the storm rages on!




This recipe started hatching during my visit to the constant hunger . Alina's soup looked so hearty and delicious that I thought I might duplicate it, but then I got to thinking and making a mental list of all the interesting additions that might work with it to make an even richer and more complex blend of flavors. Thankfully, I have a pretty full pantry so playing with the recipe was a do-able project!
 
Flash forward ...
It's been snowing and sleeting all day here in New Hampshire. It's cold and drafty in the house. I have been motivated to have a dish simmering on the stove because it adds just a bit more warmth to this cold January day! Here's what I got goin' on ...




Warm Chicken and Andouille Soup
adapted from Alina's Spicy Chickpea and Sausage Soup

Serves: 4 - 6

Ingredients:

1 tbsp. olive oil
4 stalks celery, washed and sliced ¼-inch thick
1 large onion, large dice
4 - 6 pieces chicken, legs and thighs
3 lengths (about 6 inches each) Andouille sausage, chopped into 1-inch chunks
3 large carrots, peeled and sliced into ¼-inch coins
6 cloves garlic, minced
¼ tsp. smoked paprika
½ tsp. black pepper
4 c. chicken broth
¼ c. dry white wine
1 large sprig thyme
1 large sprig sage
2 – 15 oz. cans chickpeas, drained and rinsed well
1 scant tsp. hot chili sauce (or Tabasco)

Making the Dish:

1. Heat olive oil in a large shallow pan (cazuela or clay pot is ideal).

2. Add the celery and onion and bring the veggies to a sizzle.

3. Add the sausage pieces and place them directly on the pan so that they brown up.

4. Toss them about to brown on all sides and then add the chicken pieces, doing the same.

5. Brown on all sides and then add the garlic. Cook for about 2 minutes, stirring to toss with the other veggies.

6. Add the carrots, smoked paprika, black pepper and stir to incorporate the spices a bit.

7. Add the 4 cups of broth, chick peas, white wine, thyme, and sage. Reduce heat and simmer for about one hour.

8. Remove the sage and thyme sprigs, correct the broth for salt and pepper and add the chili sauce. Stir to incorporate. Turn off the heat, cover, and let the spices work further for a bit.

9. Serve with crusty bread or baking powder biscuits, slices of hard sharp cheese, black olives, and a good bottle of  red wine.


Note: I almost feel like this could also benefit from ribbons of kale or cabbage, but for tonight the current manisfestation will be just fine. Silent Bob is outside using the snowblower and he will welcome a big dish of this warmth when he comes in to thaw out.

Thank you, Alina for the inspiration!




Asagio and Parsley Biscuits


Ingredients:

1¾ c. AP flour
¾ tsp. salt
2½ tsp. baking powder
1/3 c. shortening
½ c. Asagio cheese, grated
2 tbsp. dried parsley
¼ tsp. garlic powder
¾ c. whole milk
Making the Biscuits:
1. Pre heat the oven to 450 ° F.

2. Whisk the flour, baking powder, and salt together in a deep bowl.

3. Add the shortening and cut it in with two knives or a pastry tool until it resembles crumbs.

4. Turn in and toss the Asagio cheese, parsley, and garlic powder.

5. Make a well and add the milk all at once.

6. Mix quickly and lightly with a spoon and when the dough forms into a ball, scrape it onto a floured board.

7. Knead the dough ball 12 times (and only 12 times), pushing it into a smooth ball.

8. Roll it to a circle of about 8 inches and a thickness of about ¾ inch.

9. Transfer the circle of dough to an ungreased sheet.

10. Use a pizza wheel to cut it into 12 segments and separate them slightly.

11. Sprinkle with sweet paprika.

12. Place in a hot oven and bake for about 10 minutes or until golden and crisped at the edges.

13. Remove to a basket or platter immediately and serve warm with butter for spreading.



6 comments:

  1. Spicy soup and cheese biscuits. I would have shoveled that wet mess we had today if I thought I would get to sample this. I've said it before you make the best things.

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  2. Dear Susan - I will brave all the sleet and snow in the world to be your neighbor - as long as you can spare me a place at your dinner table for your marvelous heartwarming food.
    Chicken + andouille = heaven and don't even get me started about your biscuits.

    chow! Devaki @ weavethousandflavors

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  3. Well, there you surprised me!! I would have never thought to find andouille in the USA...I'm a chickpea addict too...so your soup is heaven for me!!

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  4. I'm almost cross eyed trying to decide if I like the soup or the biscuits more! This gorgeous meal has so many things I love - chickpeas, asiago, sweet paprika, smoked paprika and Tabasco! Wonderful :)

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  5. This is exactly the right soup for the chilly snowy days!

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  6. Just what we need in this freezing weather! (similar weather here in Ireland)

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