Friday, February 5, 2010
Bobby Flays Throwdown's Matzo Ball Soup
3 stalks celery, cut into 2-inch pieces 2 bay leaves 1 teaspoon white peppercorns 1 small bunch parsley 10 sprigs fresh thyme 1 (3-pound) chicken 3 lbs chicken bones, neck included Water 2 jalapeno peppers, roasted and slit Salt and freshly ground black pepper Chopped fresh dill leaves about 1 3/4 ounces each, add to the water, reduce the heat to simmer, cover and cook until very tender, about 1 hour and 20 minutes. Remove with a slotted spoon to the pot with the chicken stock and cook for 5 minutes before serving. Ladle the soup into individual bowls and serve. For the chicken stock: Combine all ingredients in a large stockpot and add enough cold water to cover by 2-inches. Bring to a boil, over medium heat, then reduce the heat to low and simmer, skimming the scum from the stock with a ladle, every 15 minutes, for 3 hours. Strain into a large bowl and discard the solids. Transfer to a large saucepan and cook until reduced by half. Add the roasted jalapenos for the last 10 minutes or of simmering, then remove. Season with salt, pepper and freshly chopped dill.