Yesterday was the Twelfth Day of Christmas and last night, everyone's favorite Shakespearean festival: Twelfth Night. That makes today the Epiphany, otherwise known as the Feast of the Three Kings.
If the Epiphany happens to fall on the weekend (not the case this year), it can be the perfect occasion for inviting your friends and neighbors over for an end - of - season soup fest -- The Feast of the Three Soups! -- any three you like, e.g., good old Football Chili, New Year's Good Luck Soup (with black-eyed peas for vision & spinach greens for prosperity) and Giblet Soup (a Christmas Eve tradition in Gerry's family).
GIBLET SOUP
for CHRISTMAS EVE, NEW YEAR'S EVE,
TWELFTH NIGHT or EPIPHANY
BRING TO BOILING:
about 6 cups of chicken broth (can be canned, bouillon cubes, or home made)
ADD TO BROTH:
2 onions, chopped up
5 carrots, sliced round or diagonal
5 celery stalks with leaves, sliced medium thickness
1 lb. pkg. of chicken livers, cut in bite - sized pieces
1 lb. pkg. of chicken gizzards, cut in bite - sized pieces (I try to cut away the gristle, but it's not always easy & it doesn't really hurt to leave it in)
any other giblets, hearts, or necks that came with the turkey (I randomly use turkey & / or chicken, whatever happens to be in the freezer)
FOR SEASONING:
1 teasp. of pepper (I like a lot of pepper; you can use less)
2 teasp. of salt (can be regular, garlic salt, seasoning salt, chicken seasoning mix -- whatever you like)
plus any other spices that you like with chicken (I sometimes use dried basil from our garden, but not always)
IF YOU WANT TO SHARE WITH CHILDREN OR JUST HAVE MORE REGULAR MEAT:
add 6 - 12 chicken drumsticks (and more broth if needed)
LET EVERYTHING COOK
on a low simmer, 1 - 6 hours, depending on your schedule
ABOUT AN HOUR BEFORE EATING
add barley or rice (1/2 cup if you want it to float loosely in the broth; 1 cup if you want to thicken up the soup to a stew like consistency).
I think that's about it! It's okay if it turns out a little bit different every time. This year's soup was made with 6 bouillon cubes, 8 cups water, 2 cartons of chicken livers (no gizzards because I couldn't find any at the store that day, and no other giblets or necks because I had used them all up on Christmas Eve), 2 teaspoons of "CVS Chicken & Meat Seasoning" and 1 teaspoon of regular ground black pepper (no other spices), all the usual vegetables (carrots, celery, onions), and one cup of barley.
VERY EASY NEW YEAR SOUP
with BLACK - EYED PEAS ~ for vision
and GREENS ~ for prosperity
1. chop up one onion and fry in the bottom of a soup pan with a little olive oil
2. add 1 can (14 - 16 oz) of pre - seasoned diced tomatoes (the other day I used Hunts Spicy with chili peppers or something like that; I've also used the Hunts Diced with Rosemary & Oregano)
3. add 1 can (14 - 16 oz) of black - eyed peas
4. add 1 teaspoon of garlic salt, 1/2 teaspoon of black pepper, 1/2 Tablespoon of dried oregano
5. add 1/2 lb. of thinly sliced deli ham, chopped into small strips
6. pour in chicken broth for desired consistency, 2 cups approx.
7. last, cut in a 10 oz box of frozen spinach, partially thawed
8. let it simmer for a little while and you're good to go!
In the past, I've made a lengthier version that involved soaking dry beans overnight, slicing up fresh carrots & celery along with the onion, and chopping a larger ham roast into chunks. However, this simpler versions seems to be equally delicious and well - liked; and it really is ready in just a few minutes.
You may also be familiar with the French custom of serving
If you ask me, this is another celebration / menu idea that works just as well on Epiphany. After all, it is the Thirteenth Day of Christmas!Here are some recipe posts from last year to get you started on the desserts:
www.dailykitticarriker.blogspot.com
Christmas Cake
Figgy Pudding
Tiny Mince Pies
Decorated with David Winter Miniature Cottages
Dear Kitti & Gerry,
ReplyDeleteJack and I thank you so much for including us in your New Year’s Eve festivities. We enjoyed getting to know some obviously VIP folks from Purdue and we relished the English food. I would love to have the giblet soup recipe if you share it.
Thanks again, Leta and Jack
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Dear Leta & Jack,
I have been meaning to write you, even before the party, to say thanks for your amazing Christmas letter and what a wonderful family you have!
It was great having you here to share New Year's Eve with us; the English toffee you brought was absolutely delicious -- and I know a labor intensive creation! I'm afraid that it did not last very long around the 4 of us -- yummy!
As for the giblet soup, it is certainly not a secret, but I've never really written it down so it comes out a little different every time. See post above for soup basics (and all British desserts as well).
The soup you had on New Year's Eve was made with 6 bouillon cubes, 8 cups water, 2 cartons of chicken livers (no gizzards because I couldn't find any at the store that day, and no other giblets or necks because I had used them all up on Christmas Eve), 2 teaspoons of "CVS Chicken & Meat Seasoning" and 1 teaspoon of regular ground black pepper (no other spices) -- oh yes, and the usual vegetables (carrots, celery, onions). I added an entire cup of barley -- I usually go a bit lighter than that, but I thought a thicker soup would be easier for people to eat while standing up.
Just experiment & let us know what you come up with!
Happy New Year from Kitti, Gerry, Ben, Sam