A Soup For What Ails You

Diana Helfand
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Wednesday - September 14, 2005
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Guys and Dolls, set in Damon Runyon’s mythical New York, has taken Honolulu by storm, and no wonder when you consider it is starring Lenny Klompus from the governor’s staff and Broadway veteran Jim Hutchison as the gamblin’ guys, and as the dolls, KHON-TV’s Tina Shelton, and Shari Lynn as Miss Adelaide.

Shari’s no stranger to local audiences, having starred in some of the most popular musicals in recent memory, including Gypsy at Army Community Theatre where Guys and Dolls runs through Sept. 24, and Mame at Diamond Head Theatre. Her awards are many - three Po’okelas from the Hawaii State Theatre Council, Grand Prize at the Hawaii Music Festival, two Hoku nominations, and recipient of the Manoa Marquee Award for her contributions to the arts and entertainment in Hawaii.

Shari is now in her seventh year as music director at La Pietra School for Girls.


Shari shares her recipe for “Miss Adelaide’s Chicken Soup” with MidWeek readers.

Leeks have a delicate flavor that is milder than onions. The white part of the leek is tenderer and usually used in cooking as it adds a subtle touch without overpowering other flavors. The green part is often used to add flavor to broths and stews, or can substitute for shallots or chives.

When purchasing, look for leeks that are straight, firm and intact. They should have bright green tops, and be free of brown patches.

Store leeks in the refrigerator for up to two weeks, but once cooked they will keep for about two days if refrigerated.

Raw leeks are an excellent source of folic acid, and a good source of iron and potassium. They also contain vitamin B6, vitamin C, magnesium, calcium and copper. Leeks are said to be diuretic, laxative and anti-arthritic. They are also known for their cleansing effect on the digestive system.

ADELAIDE’S CHICKEN SOUP
it’ll cure everyone’s cold but hers

* 1 chicken, dead and quartered
* 3 and 1/2 quarts water
* 1 leek, sliced
* 2 parsnips, sliced
* 2 onions, chopped
* 2 celery stalks with leaves
* 1/2 bunch of dill tied in a bundle with white thread
* 4 parsley sprigs
* 3 carrots, sliced
* 1 whole garlic clove
* 1 can chicken broth (may use low-sodium and no MSG soup)
* 12 teaspoon salt and pepper

Place chicken in an 8- to 10-quart pot. Add water, bring to a boil and skim. Add onions, leek, celery, salt and pepper. Bring to a boil again. Reduce heat; simmer, covered, 11/2 hours or until chicken is almost tender. Add chicken broth, carrots, parsley and parsnips; simmer, covered, 30 minutes more or until chicken and vegetables are tender.

Remove bones, and skim fat. Remove dill bundle and press the juices into the soup.

Serve in bowls as is, or with Matzo Balls (authentic Jewish recipe below), rice or noodles which have been cooked and drained.

Makes eight main-dish servings.

For Matzo Balls:

In a mixing bowl combine 1 cup matzo meal, 1 teaspoon salt and dash pepper. Beat in 4 slightly beaten eggs and1/4 cup chicken fat (shmaltz) until well-blended. Stir in1/4 cup carbonated water. Cover and chill at least two hours. With wet hands, shape dough into 1-inch balls. Carefully drop dough into a large pot of gently boiling salted water. Cover; simmer 30 minutes or until Matzo Balls test done (they should be light and cooked all the way through). Do not uncover pot until end of cooking. Remove carefully with slotted spoon. Serve in hot Chicken Soup. Makes about 30 balls.

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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