Children's Chicken Garbure
The Ryland Inn - Whitehouse, NJ
When chef Craig Shelton served this dish during a Days of Taste field trip to the Ryland Inn, it enticed many a finicky young eater into trying a few vegetables. Shelton used his own vegetable stock made with aromatics such as ginger, lemongrass, apples, and oranges, but we have substituted vegetable or chicken stock, homemade or otherwise, for our recipe.
- 10 baby carrots
- 10 asparagus stalks
- 10 radishes
- 10 baby turnips
- 10 yellow pattypan squashes
- 10 baby yellow squashes
- 10 baby green zucchini squashes
- 40 1-by-1-inch diced cabbage pieces (ribs removed)
- 1 cup fresh green peas, washed and shelled
- 1 cup fresh fava beans, peeled and washed
- 40 haricots verts, washed and sliced into 2-inch lengths, and cooked until al dente
- 20 cherry tomatoes, washed and sliced in half
- 1 8-ounce package dried linguine, broken into 3-inch lengths and cooked al dente
- 2 pounds raw, skinless, boneless chicken, diced
- 7 1/2 cups chicken or vegetable stock
- 2 tablespoons each fresh dill weed, parsley, chervil, and tarragon, cleaned, dried, and chopped
- Edible flowers, to garnish
Wash and peel the carrots and asparagus and cut into 1/4 inch slices. Slice the radishes, turnips, pattypan, and yellow and green squashes in half through the middle and then into 1/4-inch slices, so that they form half moons. Bring a pot of salted water to a boil, and blanch all of the vegetables until tender, then shock in ice water to stop cooking. Reserve.
In a large pot, bring the vegetable or chicken stock to a boil. Add the diced chicken and simmer until it is cooked. Add the vegetables, the cooked linguine, and the fresh herbs to the pot. Cook until all are heated through.
To serve, ladle the soup into individual bowls and garnish with edible flowers.