Recipe - Hollandse Kippesoep (Spiced Chicken Soup)

MM BY HELEN PEAGRAM
4 pound Chicken, cut in pieces
1 Onion, peeled
4 Cloves, whole
One half teaspoon Mace
One fourth teaspoon Pepper
2 Celery stalks, cut in
chunks
2 Bay leaves
1 One half teaspoon Salt
One half teaspoon Thyme
One half teaspoon Rosemary
4 Sprigs parsley
2 lg Carrots, cut in chunks
One fourth pound Vermicelli pasta
Chopped fresh parsley

In the 1600's when Amsterdam was a booming commercial centre, the Dutch
East India Company brought pungent spices, such as nutmeg, cinnamon and
cloves, to Holland. These spices linger on in Dutch cooking. If mace is not
available, nutmeg can be substituted.

In a large pot, place chicken. Pour in enough boiling water to cover;
bring to a boil over high heat. Remove chicken to a clean pot. Stud onion
with cloves and add to chicken along with bay leaves, One half teaspoon salt, thyme,
rosemary, mace, pepper, celery, parsley sprigs and carrots. Pour in 12 cups
cold water. Bring to a boil over high heat. Reduce heat to low and simmer,
covered for 5 hours, or until meat comes away from the bones. Let cool and
skim off fat. Strain through cheesecloth lined sieve. Remove meat from
bones, chop and set aside.

Return chicken stock to a clean pot and bring to a boil. Add vermicelli.
Cook for 5 minutes. Return chicken and remaining salt to pot. Cook just
until heated through. Taste and adjust seasonings. Garnish with chopped
parsley.

From Canadian Living Nov/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini