• Ingredients: 37
  • Serves: 6

Chicken vegetable soup with ginger with chopped fresh parsley.

Ingredients

For praline

For slaw:

  • 3 tbsps. cider vinegar
  • 2 tsps. honey
  • 4 bacon slices, chopped coarse
  • 1 tsp. caraway seeds, crushed lightly
  • 3 cups very thinly sliced red cabbage
  • 2 medium carrots, shredded fine
  • 3 cups very thinly sliced Napa cabbage
  • 4 scallions, sliced thin
  • *available at some butcher shops

For crispy corn biscuits:

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 4 tbsps. vegetable shortening
  • 1/2 cup cooked corn, well drained
  • 1/4 cup buttermilk

For salad greens:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

  1. Step 1 Bring chicken broth to simmer in heavy large pot or Dutch oven over high heat. Add potato, yam, onion, carrots, broccoli, celery and ginger and bring to boil.

    For this step you will need

  2. Step 2 Cover pot, reduce heat to medium and simmer soup until all vegetables are tender, about 30 minutes.
  3. Step 3 Purée soup in batches in blender just to chunky texture. Return soup to pot. Add corn and cooked chicken and simmer until corn is tender, about 5 minutes.

    For this step you will need

Nutrition information

Calories 280 Carbohydrates 38 g (13%)
Fat 6 g (8%) Protein 21 g (42%)
Saturated Fat 1 g (7%) Sodium 146 mg (6%)
Polyunsaturated Fat 1 g Fiber 5 g (20%)
Monounsaturated Fat 2 g Cholesterol 35 mg (12%)