Thursday, 26 November 2015

Happy Thanks Giving Day ..:)



Special occasions in our life---the celebrations and happy moments are usually associated with good food shared with family and close friends. Thanks giving, Christmas and other celebrations are the time for grand dinner parties at home. It's always best to give time and thought to set and to decorate the table early or even the day before the celebration. 

I loved creating a Thanks Giving table and sharing a chicken soup recipe at Crystal grandeur for all my friends across the globe who are celebrating "Thanks Giving Day". 

To feel thankful is a great feeling. Let us thank  God each day for we are able to do our work, to enjoy our moments with family and friends, for our health and for good health of near and dear ones.

                   Wishing Everyone a Fabulous Thanks Giving Day

























Sharing a soup recipe here sourced from 'The Cookery Year' book published by the Reader's Digest association Limited. 

Feather Fowlie is the true name for this traditional Scottish soup. By adding cream to the soup it was given a French touch to please Mary queen of Scots.

Preparation time: 30 min
Cooking time: 3 1/2 hours. 
Serves : 6
Ingredients
1 Boiling fowl(4-5 lb)
1 lb mixed root vegetables(onions, carrots and turnips)
3 sticks celery
10 black peppercorns
1/2 teaspoon salt to taste
Bouquet garni: A bunch of herbs including parsley, thyme, bay etc tied with string or a ready-made mixture of herbs in a muslin bag .  Used for flavoring soups and stews.
2 oz ground almonds
3 rounded tablespoon fresh white breadcrumbs
1/4 pint double cream
For garnish:
Chopped parsley or chives Bread croutons.
How to make:
Peel and roughly chop the vegetables. Put the cleaned chicken in a large saucepan, together with the vegetables peppercorns salt and bouquet garni. Cover with cold water and bring to the boil over high heat. Remove any scum from the surface, lower the heat and cover the pan with lid. Simmer for 2-3 hours or until the chicken  is tender.
Lift the chicken from the stock, let it cool slightly before removing the skin and cutting all the flesh off the carcass. Put the meat in the liquidizer along with the vegetables. 
Put the puree in a large clean pan mix in the almonds and breadcrumbs and stir in about 2 pints of the chicken stock strained through sieve. Bring the soup to boil and simmer over low heat for 30 minutes stirring frequently. 
Before serving, blend half a cup of hot soup with the cream and stir this mixture  back into the soup. Season and serve the soup garnished with finely chopped parsley or chives and bread croutons. 

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1 comment:

  1. How right you are about being grateful creating a good feeling. There is so much for which to say thank you.

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