Tim Leaves for Singapore

Tim left for Copenhagen via Singapore (pictured above) today. It is a long flight but Tim is flying Singapore airlines, which had the personal in-flight movie system Tim loves... Meanwhile, Nancy's friend Kate came by and made her delicious chicken soup! (as this is the end of a chemo week, my friends volunteered to stop by and check on me for a few days...)

Venetian Chicken Soup
Serves 6
Cooking time: 20-25 minutes

1 tablespoon olive oil
3 bacon rashers, chopped
3 spring onions, chopped
2 tablespoons flour
4 cups chicken stock
A quarter of a cup of dry vermouth
2 tablespoons chopped parsley
2 cups diced, cooked chicken
salt
freshly ground pepper
chopped parsley for garnish
grated Parmesan cheese for serving

Heat oil in a large saucepan, add diced bacon and cook until lightly browned. Add spring onions and saute until soft. Stir in flour and cook 2 minutes. Add half the stock and stir until liquid thickens and bubbles. Add remainder of stock, vermouth, parsley and diced chicken. Season to taste with salt and pepper, cover and simmer for 10 minutes. Ladle into a tureen or individual bowls, sprinkle with a little parsley and serve with Parmesan cheese.

Recipe from Mallos, Tess. Australian All Colour Cookbook. Dee Why West, NSW: Paul Hamlyn Ltd, 1977, p.10.