Monday, June 15, 2009

Rotisserie Chicken: Take Three. Italian Wedding Soup

On Wednesday you had your rotisserie chicken.  Next up Caesar salad with diced left over chicken.  Next stop, Minestra Maritata, better known as Italian Wedding Soup.  I've improvised the recipe to take advantage of the left over hot dogs that we got from our farm-co-op.  You might think hotdogs as an off ingredient for this blog but these are from pasture-raised cows and taste all the better for it.  Plus it's much faster to prepare the soup.  In the conventional recipe meatballs are used.

It's been a cold and rainy June her in New England.  After putting my long sleeved shirts away a few weeks ago, I retrieved them along with some sweaters from the closet top shelf.  With the overcast skies and relative chill in the air, it's a good day for soup. 

A culinary fun fact.  The origin of the soup is Italian.  The name was miss-translated in an Ellis Island way--it is literally, Married Soup, meaning that the ingredients go well together and in well-married sort of way.  A culinary marriage made in heaven, Italian style!

Use the broth made from the chicken bones and any left over chicken scraps deemed inedible like the gristly parts.   See my broth blog entry to come :-)

chicken broth
tomatoes - I'm using the last of the jars canned last fall
diced onions
butter, ghee and or coconut oil for frying
hotdogs - diced in small pieces
spinach - washed and cut into small pieces
2 eggs
parmesan cheese - grated
creme fraiche

Saute onions and garlic.  Add chopped up hotdogs.  Add broth and chopped spinach and tomatoes.  Stir in the eggs until thin strands appear.  Add the hotdogs to the soup.  Salt and pepper to taste.  Serve with grated cheese and/or spoon of creme fraiche.

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