Ingredients

How to make it

  • DIRECTIONS ROAD CAFE CLASSIC CHICKEN STOCK:
  • To prepare the chicken, set the hen on a cutting board. With the flat side of a cleaver, press down on the breast until you hear the bone break. Turn on its side and with the dull side of the cleaver, hit the drumstick at the midpoint one time with enough force to crack the bone. Do the same to the wing. Turn the hen on the other side and repeat. Turn the hen with the breast down and strike the back bone perpendicularly twice, each about a third of the way in from each side, to crack the back. (Breaking the chicken bones releases marrow into the stock, which adds more flavor.)
  • In a large stock pot, combine the water, salt, bay leaves, onion, garlic, parsley, peppercorns, carrot, and celery and bring to a boil. Add the chicken and boil, uncovered for 1 to 1 1/2 hours, adding more water to keep the chicken covered. Skim off any foam that rises.
  • To test chicken for doneness, pull on one of the legs. It should separate without force at the joint and there should not be any visible blood. Do not overcook the chicken.
  • Remove the chicken and save for another use. Strain the stock and reserve. For a clearer stock, line the strainer with cheesecloth. Chill the stock in the freezer until the fat congeals, then remove it with a spoon. Yield: 1 Gallon
  • DIRECTIONS VIBRANT VEGETABLE STOCK:
  • Heat the oven to 350 degrees. Place the onions, celery, leeks, garlic, and carrots in a shallow pan and pour the wine over the top. Bake uncovered for 1 1/2 hours.
  • Heat the oil in a stock pot and add the caramelized vegetables and the green onions. Saute for 5 minutes, stirring occasionally. Add the remaining ingredients (except the water and peppercorns) and saute for 5 minutes, stirring occasionally.
  • Add the water and the peppercorns and bring the mixture to a boil. Then lower the heat to a simmer, cover, and cook for 2 hours. Remove the cover and simmer for another 30 minutes. Strain the stock through a fine strainer lined with cheesecloth or a coffee filter, and add salt to taste. Yield: About 2 1/2 Quarts
  • DIRECTIONS FOR BASIC BEEF STOCK:
  • In a shallow glass baking dish, melt the butter. Place the meat and bones on top of the butter and pour wine over all. Cover with foil and bake at 375 degrees for 30 minutes.
  • Transfer the meat from the dish (including all the scrapings) to a stock pot.
  • Add the remaining ingredients and bring to a boil. Reduce the heat, skim any foam off the top and simmer, uncovered, for 2 hours. Remove from the heat and strain through cheesecloth. Refrigerate or freeze and discard the fat that rises to the top. Yield: 6 Quarts
  • DIRECTIONS TO MAKE SOUP:
  • To make the black and white soups, use two large stock pots.
  • For Part One: Combine all ingredients (for Part One) except the sugar and lemon juice in one pot.
  • For Part Two: Combine all ingredients (for Part Two) except the brown sugar and lime juice in the other pot.
  • Bring both pots to a boil and continue boiling, uncovered, until the beans are soft, about 1 hour. Add water if necessary.
  • While the soups are cooking make Part Three.
  • Slightly spread the cloves apart in the heads of garlic and pour 1 tbs olive oil over each head.
  • Roast the heads on a cookie sheet in a 375 degree oven for 20 minutes.
  • Remove, cool, and squeeze the soft pulp from the cloves.
  • In a food processor, combine the garlic, with the remaining 1 tbs olive oil, nutmeg, mayonnaise, sour cream, salt and chile powder, process until smooth.
  • Place the puree in a squeeze bottle.
  • Remove the soups from the heat and cool. Puree both soups SEPARATELY in a food processor, adding the sugar and lemon juice to Part One, and the brown sugar and lime juice to Part Two. Return the soups to their pots and heat, taking care not to boil.
  • To serve, use shallow soup bowls and simultaneously ladle the black and white soups into the bowls so the half the bowl is black and the other half is white in a "yin-yang" effect. The paint 1/4-inch thick red ribbons of the garlic and chile puree over the top.

Reviews & Comments 10

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    " It was excellent "
    urkyle ate it and said...
    I cna see why you call it newspapaer soup, more printing here then goes into a news paper, and thats because there are 7 or 8 seperate recipes....cool
    Thanks for takeing the time...
    5 thingys from me
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    " It was excellent "
    notyourmomma ate it and said...
    Holy cow, that is a recipe. I love the serving idea of ying/yang. It must be absolutely gorgeous to look at.....beans can become so creamy and unctuous...marvelous recipe.
    Was this review helpful? Yes Flag
    " It was excellent "
    floridiangourmet ate it and said...
    You should get an award for writing this recipe out, lol. So, I read on someone elses board you made this, how was it? I bet it was gooooood. I'd love to make it but nobody but me and my 3 yr old would eat it.
    Was this review helpful? Yes Flag
    " It was excellent "
    sitbynellie ate it and said...
    WOW!!!! Now this is a recipe to get your teeth into! 5 forks (or in this case spoons)!

    Season's Greetings
    Susan
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    " It was excellent "
    goodeat ate it and said...
    Five forky!!!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    Great tasty lengthy recipe flavor combo high5 great thanks bunches
    Was this review helpful? Yes Flag
    " It was excellent "
    clbacon ate it and said...
    Wow!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    snowcat17 ate it and said...
    I saw newspaper soup and I'm like what?1 The name alone intrigued me... Great recipe! HIGH FIVE FORKS!!! I shall 'attempt' this weekend, it's all snow up here in WI so this would be PERFECT!!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    floridiangourmet ate it and said...
    That's a heck of a recipe!
    Was this review helpful? Yes Flag
    " It was excellent "
    diannehocut ate it and said...
    This sounds really tasty and lengthy, too! But, something this elaborate is surely worth all the effort. 5UP

    Dianne
    Was this review helpful? Yes Flag

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