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Edward Albee's Chicken-Tomato Soup




Source of Recipe


From: “Celebrity Cookbook” by Johna Blinn (Moby Books, 1981)


List of Ingredients




1 lb. chicken parts
2 scallions
1 piece fresh ginger root, 2 inches long
1 chicken carcass
1 tsp. salt
2 quarts water
1 large beefsteak tomato, peeled, seeded and chopped very fine
½ oz. bonito flakes, shaved and dried
½ oz. dried daikon (Japanese radish)



Recipe



Wash chicken parts, slice into pieces.

Chop scallions and ginger into thin, 1-inch-long pieces.
Place chicken, carcass, scallions, ginger, salt and water in a large saucepan. Bring to a boil; reduce heat and simmer about 1 hour, or until chicken is tender. Skim fat off the surface several times as it simmers.

Cool, cover and chill to remove layer of fat that congeals on the surface. Strain through cloth to obtain clear broth.

Reheat. Add tomato, bonito flakes, daikon (hydrate in water according to package instructions, drain well and cut in small pieces), and soy sauce to taste.
Heat through, stirring until soup simmers long enough for flavors to blend, about 15 minutes.

Serve at once for luncheon or for first course of dinner.