2 stalks celery, trimmed and cut into 3-inch pieces
1/2 bunch parsley
1 bay leaf
1 teaspoon black peppercorns
kosher salt
2 cups fresh corn kernels (from 2 ears corn)
2 cups cherry tomatoes, halved
2 (15 1/2 ounce) cans black beans, drained and rinsed
2 jalapenos, finely chopped, seeds removed for less spice
1/2 cup freshly squeezed lime juice, plus additional wedges for serving
1/2 cup roughly chopped cilantro, plus additional sprigs for serving
kosher salt & freshly ground black pepper
tortilla chips, for serving
sharp white cheddar cheese, finely grated, for serving
1/2 lb baby bok choy, thinly sliced crosswise
10 ounces shiitake mushrooms, caps
6 scallions, thinly sliced on the bias, plus additional for serving
3 tablespoons low sodium soy sauce
1/4 cup rice wine vinegar
2 teaspoons sesame oil
4 large eggs, beaten
1 lb asparagus, ends trimmed, cut into 1 1/2-inch pieces on the bias
1 (4 ounce) box Baby Spinach
1/4 cup plus 2 tablespoons fresh lemon juice
1/4 cup plus 2 tablespoons heavy cream
1/4 cup roughly chopped dill, plus additional for serving
1/4 cup thinly sliced basil, plus additional for serving
kosher salt & freshly ground black pepper
olive oil, for serving
Steps:
BASIC CHICKEN SOUP:.
Place chicken pieces and backbone in a large stockpot. Add carrots, onion, celery, parsley, bay leaf, peppercorns, and 1 tablespoon salt. Add 16 cups water and place over high heat.
When water boils, reduce to a brisk simmer. Skim any foam that accumulates on the surface. Continue to cook, skimming occasionally, until chicken is cooked and broth is slightly reduced, 1 hour.
Remove chicken pieces. Continue to simmer broth. When chicken is cool enough to handle, shred meat into bite-sized pieces, discarding skin and bones. Strain broth into a clean stockpot and discard solids. Skim fat and return chicken to broth. Add desired additions and garnishes, and serve.
TORTILLA SOUP VARIATION:.
To hot broth, add corn, tomatoes, black beans, and jalapeno. Maintain a brisk simmer and cook for 2 minutes, until corn and jalapeno are just tender. Add lime juice and chopped cilantro and season to taste with salt and pepper. Serve, garnished with additional lime wedges, cilantro sprigs, tortilla chips, and cheddar cheese.
SHIITAKE-EGG DROP SOUP VARIATION:.
To hot broth, add bok choy, shiitakes, scallions, soy sauce, vinegar, and sesame oil. Maintain a brisk simmer and cook for 3 minutes, until bok choy and shiitakes are just tender. Add eggs and stir gently, until set, about 1 minute more. Season to taste with additional soy sauce and vinegar, and serve, garnished generously with sliced scallions.
ASPARAGUS-SPINACH SOUP VARIATION:.
To hot broth, add asparagus. Maintain a brisk simmer and cook for 3 minutes, until asparagus is just tender. Remove from heat and add spinach, lemon juice, heavy cream, dill, and basil. Stir until spinach is wilted. Season to taste with salt and pepper and serve, garnished with additional herbs and olive oil.
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