This is the photo that made me politely ask for this recipe:
Labelled the ‘Get Well Soup’, it was given to me by a drummer. Now if anyone knows what is needed to get through exhausting tours, horrible road food, feeling under the weather, lead singer egos and all those awful drummer jokes it is a drummer. This drummer is Gene Trautmann. Gene has drummed for bands such as Queens of the Stone Age, Eagles of Death Metal, and the Miracle Workers. Gene can be found these days in the band Star and Dagger which is composed of Sean Yseult (White Zombie), vocalist Von Hesseling, guitarist Donna She Wolf (Cycle Sluts From Hell), and guitarist (Dave Catching (Eagles Of Death Metal) . Gene appears as the preacher in the following new video:
I met Gene through mutual friends, and at this point should tell some rock moment story. But I won’t. Instead, when I think Gene Trautmann I think hiking book. The first full year I lived in Portland, Gene and our mutual friend came through on tour with Mark Lanegan. It was this dreary December, and it happened to be my birthday. I was a bit homesick wondering what I was doing in the land of endless mist and mold. The two of them took me out to eat, and they had gone to Powell’s bookstore and bought me this amazing book of hikes around Portland. For 7 years, every friend and visitor I had in Portland went on a hike from those pages. The pages bore evidence of comments on each hike, water stains from being dropped into glacial runoff, wild berry smudges and campfire ashes. One page was even marked with one word: BEAR!!!! If a book can make one appreciate the place where they live, that hiking book was my Northwest Tourism Bureau.
But enough about books and hiking. Let’s talk soup. I have made this soup now twice since getting the recipe and I can attest to it kicking my allergies to the curb.
GENE TRAUTMANN’S GET WELL SOUP
Gene on his soup: I created this recipe as a “Shotgun” approach to getting my flu under control. Some of the ingredients are known to be healers and others are just for flavor. Some might argue that I’m using too many ingredients and flavor is too complex to be good, but I think that getting well is more the key here. My mom used to use the leftover (if there ever is any) and freeze it into ice cubes and use for flavoring sauces and stuff. You can store the cubes in a plastic bag in the freezer.
All ingredients should be fresh and organic when possible. Especially the chicken
Ingredients:
– 1 Very Large Pot with Lid Pref. Stainless or Ceramic.
– 1 Whole Chicken or Chicken Thighs and Breasts Pack (Whole is best to have giblets for broth flavor)
– 1 Head Parsley
– 1/2 Bunch Cilantro
– 4 Sprigs Fresh Thyme
– 4 Sprigs Fresh Basil
– 2 Bay Leaves
– 4 Large Sprigs Fresh Rosemary
– 1 Peeled Head of Ginger, Sliced lengthwise
– 2 Heads Fresh Garlic, Peeled & Halved
– 2 Sprigs of Lemon Grass (Optional/Asian Markets Carry this)
– 1 Lemon, Juiced & 1 in reserve
– 1 White or Yellow Onion, Peeled & Diced
– 1 Red Onion Peeled and Quartered
– 4 Spring Onions or Bunch of Chives Chopped
– 4 Carrots Chopped
– 2 Celery Stems & Heads Chopped
– 1/2 Tsp Cayenne Pepper
– Lots of Fresh Cracked Black Pepper
– Other seasonings in the cupboard you might have that sound good
– 1 qt. Organic Chicken Broth ( yes this is cheating)
– Olive Oil
Directions:
1. Chop and Prep all Veggies and have on hand to put into the pot. Always start with the Biggest Longest cooking ones and work your way down.
2. Add some Olive Oil to the pot and put on Med. heat.
3. Open up the chicken and pull out the giblets
4. Cut down the chicken into quarters
5. Brown the chicken on all sides to render some fat
6. Reserve Chicken for later.
7. Brown the Giblets and reserve.
8. If Necessary add a little more oil.
9. Add veggies 1 kind at a time, starting with Carrots, Celery, Garlic, Onions, Green Onions etc. Add dry spices.
10. Don’t add the fresh herbs yet.
11. Once the veggies have sautéed and onions are translucent, turn up the heat to high and add giblets and chicken.
12. Now top up the pot with chicken broth and water, leaving room for the boiling action and herbs and lemon.
13. Once Soup Boils, bring down to a slow simmer.
14. Taste and adjust salt & spices.
15. After the soup has simmered for 1 Hr. you can:
a) Remove chicken pieces and pull off the meat, toss the bones and return meat to the broth
b) Add Lemon
c) Add Fresh Herbs
d) Serve
e) If you have the luxury of it, don’t even eat the soup for a day.
Refrigerate and serve tomorrow. It’s twice as delicious!
When re-heating put only what you’ll use in a separate container to heat. This saves time and prevents returning a hot pot to the fridge.
recipes of things past 