Chicken garden soup

Chicken garden soup

Ingredients :
=> 6 carrots
=> 6 sticks celery
=> 2 onions, peeled and roughly chopped
=> 2 bay leaves
=> sea salt
=> freshly ground black pepper
=> 4 whole peppercorns
=> 1 large knob butter
=> olive oil
=> 2 cloves garlic, peeled and finely sliced
=> 4 shallots, peeled and finely sliced
=> a few sprigs of fresh flat-leaf parsley, leaves picked, stalks finely chopped
=> 2 handfuls seasonal greens, such as kale or cavalo nero, washed and shredded
=> 200 g spinach, roughly shredded
=> 1 lemon
Chicken garden soup
Method
=> Even the chicken carcass can be used as the pedestal for a lovely and satisfying meal – I’ve used it here to make stock. Adding just a few extra will result in a reassuring soup.

=> Wash 2 of your carrots and 2 of your celery sticks and in the region of chop them. Add them to a large pot with the onions, bay leaves, peppercorns, a pinch of sea salt and the chicken carcass. Fill the pan with cold water so that the whole thing is covered, then place on the warmth and bring to the boil. Reduce the heat to a bubble and cook for 1 hour, skim off any scum that rises to the exterior from time to time.

=> About 20 minutes before your stock is ready, crack on with the pedestal for your soup. Peel your outstanding carrots, wash your remaining celery, and slice them nice and consistently, about ½cm thick. In another large saucepan on a low heat, melt your butter with a good lug of olive oil. Add the garlic, shallots and chop parsley stalks and cook for 5 to 10 proceedings until soft but not colored. Add the carrot and celery and cook for a further 5 minutes.

=> When your stock is ready, take away the chicken carcass, pull off any outstanding pieces of meat and leave to one side, then abandon the carcass. Strain your stock through a sieve into the pan with your softened veg. Bring to the boil then simmer for 20 minutes. Add your recurrent greens and cook for a further 10 minutes, adding the spinach for the last minuscule. Finish the soup by squeeze in the juice of your lemon, then taste and regulate the seasoning if necessary. Divide between bowls and top with any leftover tattered chicken, a sprinkling of parsley leaves and a good bit of freshly ground black pepper.

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