X = Xavier Soup - Stevie's Crazy Kitchen Blog at Allrecipes.com - 276938

Stevie's Crazy Kitchen

X = Xavier Soup 
Jun. 7, 2012 10:11 pm 
Updated: Jun. 11, 2012 4:37 am
While the temps here in the "Valley of the Sun" are soaring into triple digits, I'm determined to finish the "alphabet soup" series.  The recipe that I used for Xavier Soup is rather lengthy and involved, so here's the link to take you to the recipe...
I've chosen to use this "shortcut" to make things a little less crazy for "crazycook!"

I also deviated from the "actual" recipe some.  I already had homemade chicken broth in the freezer, which eliminated the entire step of "making consomme."  In addition, as I knew that I'd not care for the dumplings, I simply omitted them altogether.  In additon to parsley (couldn't find chervil) I sprinkled a bit of parmesan on top of each serving. I served with some warm French bread slices, and was quite happy.

Using the eggs made for an interesting preparation!  I do also have another word of advice to anyone who may wish to make this... do NOT buy arrowroot if you have none.  It's extrememly expensive (I found out the hard way,) and cornstarch used appropriately will give the same results. 

Another thing to remember is that the end result will only be as good as the broth you begin with.  Fortunately, the broth I made most recently, I spent much time with... no doubt the BEST chicken broth I've ever made!

So, I hope you enjoy this if you make it!  It's a bit of a challenge, but if you can boil water, I would think that you can make this... just take some time with it.

So, be happy, be healthy, cook crazy! and have a "souper" day!

I'm now left with Y and Z, I'm happy to say. 
Jun. 8, 2012 6:26 am
good morning stevie, this looks good, i think i will give it a go, i am going to try it as is i think we will like it, thanks for the heads up on the cornstarch as that is what i have...i'll let you know how i like it, thanks for the link, be well friend...judy
Jun. 8, 2012 7:19 am
Hi Steve, I've been reading along as you've interestingly progressed through your alphabet of soups, even snagged a few. This one however I have to question you on. If you used a premade chicken broth AND omitted the dumplings, isn't that pretty much the ball game in this soup? You then had warmed consomme and called it Xavier soup?
Jun. 8, 2012 9:29 am
good luck, Judy! Be well!
Jun. 8, 2012 9:36 am
Raedwulf, you're probably correct, but some of what I read online states that Xavier Soup is "simply" a chicken consomme, or thickened cream soup. Per the dumplings, I would have tossed the whole batch, in which case, I would simply have stated that I disliked the soup, and that it was a waste of time and ingredients. Be well!
Jun. 8, 2012 11:50 am
Thanks Steve. I'd not heard of Xavier soup before so I assumed the dumpling were the star of the show here lol. I would guess that X soups were hard to find huh? Whats next? Zuchinni soup?
Jun. 8, 2012 12:21 pm
Very interesting. I actually thought the dumplings sound like a large part of the flavor, but you covered that by adding the parmesan topping. Thanks for the update and I'm glad to see you have recovered from your travels and are back in the kitchen.
Jun. 8, 2012 12:48 pm
Raedwulf, you're right about X being difficult (almost impossible) and Xavier Soup is pretty obsure also, which didn't help much. What's left? Yellow Pea (if I can find winter squash and turnip) and Zuchinni/Potato... voila! Be well!
Jun. 8, 2012 12:53 pm
BigShotsMom, still feeling like "jet lag" but find that hard to believe! Be well!
Jun. 8, 2012 3:36 pm
I would eat it, My wife don't like chicken and dumplings, for some reason.
Jun. 8, 2012 4:15 pm
King, I like dumplings, just not if they're made with egg (like pasta.) I fix flour/baking pwdr dumplings when I make chicken... Let me know if you make this! Be well!
Jun. 8, 2012 5:04 pm
I love the series... hands down! I am such the soup lover and this has been my " Dallas" or " Falcon Crest" of All recipes blogs! Waiting on the finale!!!! I've really enjoyed this .. my crazy friend! Be well!
Jun. 8, 2012 11:29 pm
Terry, thanks for the support! I've enjoyed doing this, like I did "Around the World in 80 Days" series! Counting down... two to go! Soon, I hope- within the week! Be well!
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Stevie crazycook

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Lansing, Michigan, USA
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Quilting, Gardening, Music

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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
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