Savor the Flavor

Garlic Chicken Soup (Ciorba de Pui Cu Usturoi)

Ingredients: 8 cups water or broth, based on your preference 2 chicken or 1 turkey drumstick washed 1 tsp. salt 1 onion diced 2 carrots grated or diced 1 stalk celery diced 1 small Jalapeño, diced (optional: deseed jalapeño to be less spicy) 2 carrots grated or diced 1 egg beaten 1 cup sour cream 3 cloves garlic, crushed or minced Salt and pepper, to taste Instructions: To 8 cups of water or broth add drumstick(s) and salt. Bring to a boil then reduce heat to a simmer. Dice the onion, carrots, and celery and add to chicken and water. Simmer 30-40 minutes. When tender remove chicken drumsticks. Debone and cut meat into small pieces. Return pieces to broth. Add 1 small jalapeno pepper diced; seeds are optional. In a 2-3 cup measure or bowl, beat 1 egg and stir in 1 cup sour cream. Mix well. Add 3 cloves garlic crushed OR minced. Add about 3 TBS hot broth to egg/sour cream mixture, stirring it in quickly. This heats mixture slightly before adding to soup. Now add this mixture slowly to soup stirring constantly as you add it. Heat on low about 2 minutes. Correct seasonings with salt and pepper. Serve with garnish of fresh parsley. Chicken and Spinach Tortellini Soup Ingredients: 1 1/2 cups sliced fresh mushrooms 1 package (6 oz) fresh baby spinach 4 cups shredded cooked chicken 1/2 tsp pepper 2 tbs. butter 8 tsp. grated parmesan cheese 2 garlic cloves, minced 1 package refrigerated cheese About 60 ounces chicken broth tortellini Instructions: In a Dutch oven, sauté mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add broth and bring to a boil. Stir in tortellini; return to a boil. Cool tortellini for 7-9 minutes or until tender, stirring occasionally. Add the chicken, spinach and pepper; cook until spinach is wilted. Sprinkle each serving with a teaspoon cheese. Mirela Brennan, Romania

Markella Gianato

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