Chop. Chop. Chop. Garlic. Onions. Carrots. Celery. Brown a bit in olive oil. Add bay leaves, 8C water, leftover bits of a denuded roast chicken: meaty bones, wings, whatever. All tossed into the pot. Bubble for 2hrs.
Strip the chicken off the bone and tear into shreds and add back into pot. Discard bones. Retrieve bay leaves & discard.
Add some leftover chicken salvaged from the pre-denuded roasted chicken to the pot. Taste. Add Herbes de Provence. Bring to boil then shut off.
Boil some water. Make spaetzle. Strain spaetzle. (Made four batches worth so I didn't overwhelm the boiling water.) Add butter and toss spaetzle.
Reheat soup. Serve. (Me) : Spaetzle in the bowl, covered w/ soup. (He): Buttered spaetzle on the side. Soup in a bowl.
Monday, January 11, 2010
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