National Culinary Review

Soup Up M E N U TH E

Emmi Roth USA Inc.

Although best known as an appetizer stalwart, soup can also
satisfy other menu parts.
By Kay Orde
Green Garlic and Potato Soup
Michael Giletto, Executive Chef
New York and the Hudson Valley

THERE have been countless contenders for “most popular dish to start a meal,” but soup remains the first choice of many diners. Savvy chefs take that as permission to expand their repertoire and move soup onto other parts of the menu. The results are bowlfuls of goodness that can hold their own in all kinds of dining venues.

Yield: 10 servings

Mexican-Style Chicken Soup with
Queso Fresco
Bernard Laskowski, Chef
Park Grill
Chicago

5 parsley sprigs

1 jalapeño

1 bay leaf Salt and freshly ground black pepper, to taste 4 Roma tomatoes, blanched, peeled, chopped 1 Spanish onion, finely diced

2 carrots, finely diced

2 celery stalks, finely diced

4 skinless, boneless chicken breasts, grilled, finely diced

8 small corn tortillas, thinly sliced, fried, for garnish

8 cilantro sprigs, chopped, for garnish

12 oz. Solé! queso fresco, crumbled

4 limes, cut in quarters

Yield: 12-16 servings

1 gallon cold water (or enough to cover chicken bones)

2 cups white wine

3-4 lbs. chicken bones, rinsed

2 Spanish onions, peeled, halved

3 large carrots, peeled, chopped

4 celery stalks, chopped

1 T. black peppercorns

2 garlic cloves, peeled

5 cilantro sprigs

Method: In large stockpot, combine water, white wine, chicken bones, halved onions, chopped carrots, chopped celery, peppercorns, garlic, cilantro, parsley, jalapeño and bay leaf; bring to a boil. Reduce heat; simmer 2 hours, skimming foam. Strain stock. Return to clean stockpot. Season with salt and pepper. Add tomatoes and finely diced onion, carrot and celery; bring to a simmer. Cook until vegetables are fork-tender. Add chicken; return to a simmer 10 minutes (do not boil). For service: Transfer soup to serving bowls. Top with tortilla strips, cilantro sprigs and queso fresco. Serve lime wedge on bowl rim.