Basque Ham Chicken And Vegetable Soup Recipes

BASQUE VEGETABLE SOUP

Steps:

• In Dutch oven, slowly bring chicken and water to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until tender. Remove chicken; set aside until cool enough to handle., Strain broth and skim fat. Return broth to Dutch oven. Add the leeks, carrots, turnip, onion, potato, garlic, salt, pepper, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Meanwhile, remove chicken from bones; discard bones and skin. Cut chicken into bite-size pieces; add to the Dutch oven. Add the sausage, beans and cabbage. Simmer, uncovered, for 30 minutes or until vegetables are tender. Stir in tomato sauce; heat through.

CHICKEN BASQUE STYLE

Steps:

• Cut the bell peppers in half lengthwise and remove the seeds.Grill or broil,skin side toward the flame (or heating element),until the skin is bubbly (about 15 minutes in an electric oven).
• While the peppers are broiling,prepare the onion and garlic.Place 1/3 of the fat in a large frying pan and melt it over medium heat. Add the pork belly and cook for a few minutes to release some of the fat. Add the onion and 3 cloves of the garlic.Cook,stirring occasionally,until translucent,about 10 minutes.
• Remove the peppers from the oven or grill and place in a paper bag for a few minutes.When the peppers have cooled slightly,remove the skin.Coarsely chop the peppers (there should be about 2 1/2 cups).
• Add the bell peppers and the hot peppers to the onions and garlic.Increase the heat and allow the mixture to color slightly.Add the tomatoes. Continue cooking over high heat for about 5 minutes,or until the tomatoes have collapsed.Reduce the heat to medium-low and cook,partially covered and stirring occasionally,for 40 minutes.
• Twenty minutes before the vegetables are done,season the chicken with salt and pepper.Place the remaining fat in a large,straight-sided frying pan,a wide-mouthed stock pot or braiser.Melt the fat over medium-high heat.Add the chicken pieces,two cloves of garlic,bay leaves and thyme.Brown the chicken on all sides,working in two batches if necessary,so there is no trace of red.
• Return all of the chicken to the pot and add the vegetable mixture. Bring to a boil. Lower the heat and cook at a low simmer for 30 minutes.

BASQUE HAM, CHICKEN AND VEGETABLE SOUP

Steps:

• Melt butter in a heavy stock pot, add flour - whisking rapidly. Add milk slowly whisking all the time. Whisk in water. Keep warm.
• In another smaller pot, saute onions and carrots in butter over medium heat, stirring frequently. When they are almost done add all the other vegetables and garlic, stir gently. When the vegetables are almost cooked, add them to the creamed mixture.
• Add the remaining ingredients and simmer for 10 min, scraping the bottom of the pot often so that the soup will not burn. Remove the bay leaf. (Do not cook too long or the vegetables will disintegrate and the texture will change) Set aside for 2 hours to let the flavors blend. Then refrigerate. Its even tastier the second day.