▣ Nanna's Food
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The soup I thought of when I wrote about Nanna feeding the POWs (p.112) is one I often make when there’s someone sick in my family. It is my daughter’s favorite.
TOMATO SOUP W/VIENNA SAUSAGES
Stock:
8 C water
2 chicken backs – trim fat
2 stalks of celery cut in half
2 carrots cut in half
bay leaf
pepper & salt
Bring to a boil – turn heat down – cover w/tilted lid – simmer to reduce liquid by 1/4.
Add:
2 chicken leg & thighs – skin – trim fat
continue to simmer to reduce liquid to approximately 4 C.
Skim all foam.
Remove chicken from stock when tender.
Take meat off the bone and cut up in large chunks.
Meanwhile prepare vegetables.
1 C onion – sliced thin
1 C leak – white w/some green – sliced thin
1 C celery – chopped
1 C green beans – cut up in bite size pieces
1 C carrots – cut up in bite size pieces
1 medium baking potato – cut up in bite size pieces
1 C green peas (frozen or fresh)
¼ C flat Italian parsley or celery leaves – chopped
1 14 oz can diced tomatoes
2 Tbsp. tomato paste
1 9oz can Vienna sausages – cut up into ¼” rounds
Caramelize onion and leak.
Add celery sauté till fragrant.
Add potatoes, carrots, and tomatoes.
Deglaze pan and stir in tomato paste.
Add clear stock a cup at a time.
Add Vienna sausage and chicken pieces.
Add green beans - cook till just tender.
Taste – adjust pepper and salt.
Add peas and cut up parsley just before serving.
