Try your hand at Ruth’s winter-warming chicken soup recipe!

Had enough of the snow and cold already? Does it feel as if we’re already living in “Groundhog Day” or what? Maybe what you need is a bowlful of comfort to warm you up, body and soul. If that sounds good to you, and you know your way around a kitchen, why not try Ruth’s own recipe for chicken soup, just as she gave it to Margaret Daykin when she cooked it up on the morning show on Fox 8? Get your ingredients together and get simmering…you’ll feel better just smelling the aroma. What’s her secret that gives it that extra snap of flavor? Fresh ginger…don’t leave it out!

Ruth’s Chicken Soup Recipe

1 brined chicken, 3-4 lbs. (may be left whole or cut up–your preference)
2 large onions, skin left on, washed very well and cut in half (this will give your soup a lovely color)
1 small leek, washed well and cut in half
3 large carrots, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
4 stalks celery, with tops, cut into chunks
6 cloves fresh garlic
1 2-inch piece fresh ginger, peeled and cut in half
1 celery root with tops, cleaned and cut into chunks
10 black peppercorns
Salt to taste
1/2 bunch fresh dill, washed
1/2 bunch fresh Italian parsley, washed

Put chicken in a large pot with enough water to bring the level 2″ above the chicken. Bring to a slow boil and skim the foam. Once foam is skimmed, reduce heat to a simmer and add all the other ingredients. Dill and parsley should be on the very top.

Cover the soup, with the lid slightly ajar. Let simmer for 2 to 2 1/2 hours, until chicken is very tender. Let soup cool and strain. Save chicken and vegetables. Take chicken meat off the bones. Add meat back to soup, along with some of the vegetables.

Serve with noodles, matzoh balls, or dumplings.

Watch Ruth make chicken soup on Fox 8 tomorrow morning!

Hot, steaming chicken soup…this time of year, with freezing cold air and a flu bug going around to boot, does anything sound better? Watch Ruth whip up a batch of the ultimate winter comfort food tomorrow morning at 8:30 on the Fox 8 Morning Show. Then stop by the Bistro and get a bowlful yourself…or whatever else strikes your fancy. The weather’s cold, but in the Bistro it’s always warm!

Celebrate the new year at our January events!

We’re more than ready to celebrate 2013 here at the Bistro. With another fantastic addition to our Vegan Dinner Series and yet another exciting wine dinner, the feasting doesn’t end along with the holidays. On the contrary–to give you a break from the snow and cold, we’re highlighting cuisine that will put you in mind of warmer climes. Join us for…

MEDITERRANEAN-INSPIRED VEGAN DINNER: Our Vegan Dinner Series travels to the sunny Mediterranean this month. Our 3-for-$30 dinner Thursday, January 24, available from 5 to 9 p.m., will warm your stomach and your heart with these three courses:

Provencal White Bean Soup

Pan-Seared Tofu with Capers, Basil, and Tomato

Winter-Spiced Poached Pear

LATIN-AMERICAN FUSION WINE DINNER: Could you use a vacation somewhere south of the border? We can provide you with one that’s relatively inexpensive, and you won’t even need a passport. Come to the Bistro at 6:30 p.m. Wednesday, January 30, for five courses partnering adventurous Latin-American-style cuisine with wines from South America:

First Course
Gaucho Steak with Chimichurri Sauce
Arugula and Heirloom Tomato Salad
Wine: Kaiken Malbec

Second Course
Sous Vide Bacon-Wrapped Chicken Leg
Grilled Pineapple Salsa
Wine: Santa Ema Carmenere

Third Course
Sausage-Stuffed Pork Tenderloin
Roasted Garlic Fingerling Potatoes
Wine: Root 1 Pinot Noir

Fourth Course
Brazilian Shrimp Stew
Wine: Zucardi Torrentes

Fifth Course
Coconut Bread Pudding with Creme Anglaise
Wine: Alma Negra Sparkling Rose Malbec

Cost of this dinner is $75 plus tax and gratuity, by prepaid reservation.

To reserve your spot for either one of these mini-excursions in dining, call 216.481.9635 and get ready for a quick and satisfying winter getaway!

DID YOU KNOW…that the Bistro still offers a la carte dining on evenings when we’re holding a Vegan Dinner or wine dinner? We do! Even if you’re not planning on dining vegan or joining us for the wine dinner, you’re welcome to select starters and entrees from the menu we prepare fresh for each evening. We’ve always got a few beloved dishes (like Boeuf Bourguingon and Chicken Schnitzel with Pierogies), but we also rotate many specials in and out of the lineup, depending on what’s fresh and local and, of course, on Ruth’s imagination. Follow it up with something irresistible from our dessert case, and you’ve had one satisfying evening. Come in tonight and be comforted by your own reliable favorite, or try something you’ve never tried before…either way, you’ll be glad you did!