This recipe for chicken and “seduced” vegetable soup comes from the “The Gift of Southern Cooking” (Knopf, 2003), created by Scott Peacock and Edna Lewis.
The e-book has grow to be a basic in part thanks to the interesting friendship and culinary partnership involving the elderly Lewis, the now-deceased author of “The Style of Southern Cooking,” and the youthful Peacock, who rose to fame as the chef to two Ga governors.
This soup is a prime case in point of the simplicity that both Lewis and Peacock espoused. Cook dinner a rooster to make some very good home made broth, then serve with a little bit of the rooster meat and some wonderful greens. A little bit of luxuriousness arrives from the “seduction” of the vegetables. That is nothing at all more than sautéing the veggies, but it does give them a enhance in equally taste and texture that raises the soup’s high-quality ever so marginally.
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