313540 Sun Jul 30 18:53:46 -0700 2006 9 31 Home Cooking 0 1776605 I just cut up a chicken to pan-roast tonight, and I put the carcass in a pot with the wings, some aromatics, and some herbs. Soon I'll have chicken broth. This wouldn't be a problem except that it's 90 degrees outside and we don't have air conditioning. Who's going to want to eat chicken soup? I would freeze it and use it in other dishes, but we're moving out of state in one week. What can I do with chicken broth/soup in this hot weather? Sun Jul 30 18:53:46 -0700 2006 16451 mhoffman 1 1776625 Process some cukes and herbs of choice, salt, pepper, chicken broth. Chill. Sun Jul 30 19:14:58 -0700 2006 1776605 11995 pikawicca 1 1776637 Make Senegalese Soup, a cold curried soup. This makes 10 servings but you can cut it in half. Melt 1/4 C. butter in a skillet and add 2 chopped medium onions and 3 chopped satlks of celery and cook until the veggies are soft. Then blend in 2 Tbs. flour and 1 Tbs. curry powder and cookseveral minutes. Transfer to a blender or food processor and add 2 peeled, cored, and chopped apples, 1 C. diced cooked chicken 2 qts. chicken broth and puree. Remove all to a saucepan and add 1 bay leaf and 1 C. half and half. Bring to a boil, remove the bay leaf and chill. Sun Jul 30 19:24:49 -0700 2006 1776605 10285 Candy 2 1777239 And on the same note as Candys (which sounds just wonderful BTW), you could make bastaradized vichysoisse. The Knorr Swiss site has a good one. Mon Jul 31 04:12:06 -0700 2006 1776637 10642 bryan 1 1777518 I used chicken broth yesterday to make a cold soup for today. I sauteed lots garlic and vidalia oniosn in a little butter for a few minutes in a pot, added the broth, herbs like rosemary, thyme, etc. and lots of zuchinni. I simmered it for twenty minutes and then blended it using an immersion blender and finished with a small pat of butter. I ate it warm but not hot and it was great. I look forward to it as a cool soup for lunch today. You can make the same recipe and exchange a little Indian curry powder or Thai curry paste for the herbs, and get a completly different taste. Mon Jul 31 13:29:22 -0700 2006 1776605 10732 JMF 1 1777595 Use it to make rice pilaf instead of water. Mon Jul 31 14:24:38 -0700 2006 1776605 11222 Infomaniac 1 1781115 How about Vichyssoise? Tue Aug 01 21:26:23 -0700 2006 1776605 23167 esoterica 1 1784442 I made zucchini soup. It's chilling right now!! Thu Aug 03 02:42:13 -0700 2006 1776605 16451 mhoffman 1 1784610 Yeah, any cold soup is good with nice chicken broth at the base. Make sure it's nice and clear. You can also just prepare a jellied consommé from it - kind of a grandma's thing, but really good too. BTW, when I'm doing zooks or other summer squash in a soup, I first steam the squash over water that has a bunch of dried rosemary in it. Then I chill it, purée it in cold broth, either strain it or not, adjust the seasoning, then beat in some sour cream. Sometimes cook a little onion in with the squash. Very refreshing. Thu Aug 03 05:01:51 -0700 2006 1776605 11478 Will Owen 2 1786047 It was my first time doing this so I improvised. Sweated an onion and som garlic with cayenne and chili flakes, added chopped zuc, cooked until tender, added hot broth, pureed, chilled, served with a dollop of sour cream. Came out pretty well. Very spicy, but sitting overnight mellowed it out. Thu Aug 03 20:22:05 -0700 2006 1784610 16451 mhoffman