recipe

Tenterfield Health

Yields 6-8

Chicken and Corn Soup with Dumplings

Made with fresh corn, this dumpling soup is made from the stock of the whole chicken. It is seasoned with nutmeg and flecked with a delicious hard-boiled egg. Finish with a fresh garnish of parsley.

20 minPrep Time

1 hr, 5 Cook Time

1 hr, 25 Total Time

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Ingredients

• 2 (1.5kg) whole chickens, cut into pieces
• 3 litres water
• 3 onions, minced
• 1 cup chopped celery
• 2 1/2 tablespoons salt
• 1 1/4 teaspoons ground nutmeg
• 1/4 teaspoon ground black pepper
• 10 cobs fresh corn
• 3 eggs
• 1 cup sifted plain flour
• 1/2 cup (125ml) milk

Instructions

1. In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper.
2. Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender.
3. Remove the chicken from the soup.
4. Refrigerate chicken and soup.
5. When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 litres.
6. Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob.
7. Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.
8. Meanwhile, place two of the eggs in a small saucepan and cover with cold water.
9. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes.
10. Remove from hot water, cool, peel and chop. Set aside.
11. Chop cooled chicken meat and add to soup.
12. In a medium bowl, beat remaining egg until light in colour.
13. Beat in flour and milk until smooth.
14. Drop batter by partial spoonfuls into hot soup to make small (.5 - 1cm round) dumplings.
15. Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface. Stir in reserved cooked egg.

Yields 4

Easy Pumpkin Soup

This pumpkin soup is great for a healthy meal, hearty eating. It does not matter which variety of pumpkin you use they will all taste good. A hearty meal that you can re-heat quickly when you have unexpected guests.

30 minPrep Time

20 minCook Time

50 minTotal Time

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Ingredients

• 1/2 cup diced onion
• 1 tablespoon margarine
• 5 cups peeled and diced pumpkin
• 3/4 cup diced potatoes
• 2 cups (500ml) water
• 1 chicken stock cube
• 1 pinch ground ginger
• 1 pinch ground nutmeg
• Salt and pepper to taste
• 2 cups (500ml) milk

Instructions

1. In a large saucepan cook onion in butter.
2. Add pumpkin, potatoes, water, ground ginger, ground nutmeg and season with salt and pepper.
3. Cook for 20 minutes or until pumpkin and potatoes are tender.
4. Add milk, blend until smooth and serve.

Tenterfield Health

Yields 6-8

Serves 8

Winter Scotch Broth

A great winter broth that is easy to prepare and will warm up the entire family on a cold winters night. Can be kept in the freezer or prepared fresh.

15 minPrep Time

8 hr, 5 Cook Time

8 hr, 20 Total Time

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Ingredients

• 3 lamb shanks
• Half a cup or 100 g of pearl barley, washed
• 1 onion finely chopped
• 2 carrots chopped
• 2 celery stalks sliced
• 1 small sweet, parsnip or turn it, chopped
• 6 cups or 1 1/2 litres of vegetable stock
• Sea salt or black pepper to taste
• Fresh flat leaf parsley finely chop as a garnish

Instructions

1. In the morning, place the shanks in a slow cooker along with the barley, vegetables and stock.
2. Cover and cook for 8 to 10 hours on low or 45 hours on high.
3. Toward mealtime remove the shanks from the slow cooker and pull away the meat from the bones.
4. Roughly dice the meat, removing any fat or gristle.
5. Skim any fat for the top of the soup, return the meat to the slow cooker and season to taste.