SC - Soup

[Micaylah]

Tyrca,
Sorry 'bout that. This recipe is based on Mrs McLintock's Receipts for
Cookery and Pastry Work which was published in 1986 but was reproduced from
the original Scottish cookbook done in 1736.

Stock
6-7 lb. Chicken
1/2 tsp Thyme
4 Cloves
1 Onion, skin on and chpd
2 Bay Leaves
2 stalks Celery, chpd
Enough Water to cover

Vegetables
2 stalks Celery, coarsley chpd
2 belgian Endives. Sliced
1 head Iceburg Lettuce, coarsley shrd
2 Onions, sliced
4 tbsp Butter
6 cups Chicken Stock*
Handful of Rice**
1/2 tsp Saffron
S&P to taste

Put chicken in a large pot and cover with water, add thyme, bay leaves,
cloves, celery and onion. Bring to a boil. Reduce heat and simmer for about
1 hour or until tender.

Remove chicken from pot and set aside to cool. Strain and reserve stock. If
you have the time, it is worth it to put the stock in the fridge to cool
overnight and then skim the fat off the next day. If not, try to skim as
much fat as you can.

Pull meat from bones.

In another large pot sauté celery, endive, lettuce and onion in butter until
the vegetables are limp, about 7-10 minutes, stirring constantly. Add the
stock and chicken and place on low flame. Add rice, saffron, and s&p. Cook
for awhile until rice is done.

* Sometimes I find that the stock is not flavourful enough and I cheat (not
often) and add some powder soup stock that you can purchase fromt he health
food store. I don't use the crap that comes in the grocery store and never
boullion cubes.

**This is a judgement call. Add more rice if you like a thicker soup and
less if not.

Freezes well too. I take this camping quite often.

There ya go.

Micaylah

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