Source:- Google.com.pk
Poached chicken & vegetable soup:-
Ingredients
1.6 kg whole higher-welfare chicken
4 carrots, peeled and sliced
1 heart celery, sliced, yellow leaves reserved
12 new potatoes, peeled
a few sprigs fresh thyme
2 large handfuls peas
1 leek, washed and shredded
1 small bunch fresh flat-leaf parsley, leaves picked and chopped
Method
A filling, delicious dish that's super healthy too.
Wash your chicken in cold water and pat dry with kitchen paper. Place the chicken, carrots, celery, potatoes and thyme into a large, deep pan and pour in 3 litres of water or enough to cover the chicken.
Simmer on a medium heat for 1½ hours or until the chicken is cooked through.
Remove the chicken from the pan and strain the broth. Save the veg for later. Put the broth back on a high heat and allow to reduce for 15 minutes until there's about 2 litres left.
Meanwhile, tear the cooked chicken into long chunks. Once the broth has reduced, throw the vegetables back in the pan with the peas, leeks and chicken. Simmer for a further 5 minutes, then remove the sprigs of thyme.
Serve in warm bowls sprinkled with chopped parsley and the celery leaves.
Tip: The chicken is the star ingredient so use the best you can get your hands on.
Recipe: Chicken and Vegetable Soup
3 Quarts of soup
Ingredients:
Double Chicken Stock:
2.5 quarts chicken stock, homemade or store bought
3 chicken legs, roasted
1 cup carrots, large chop, peeled
1 cup onions, large chop
1 cup turnips, large chop, peeled
1 cup celery, large chop
cup fennel, large chop
cup leeks, large chop
cup savoy cabbage, large chop
1 garlic head, split
1 bay leaf
4 sprigs of thyme
4 sprigs of parsley
2 sprigs of rosemary
1 T Peppercorns
1 T Coriander
1 T Salt
To prepare the Double Chicken Stock:
Season the chicken legs with olive oil, salt, and pepper. Roast in a 400 degree oven until nicely browned and fully cooked. About 20 minutes.
Peel the carrots and turnips.
Cut the carrots, onions, turnips, celery, fennel, leeks and savoy cabbage into large pieces, about 2".
Slice one head of garlic in half.
Combine all ingredients for the Double Chicken Stock in a pot and simmer over medium heat for 90 minutes.
Once finished the roasted chicken legs should be reserved and the meat picked to be used in the soup garnish.
Pour the stock though a cheesecloth lined colander, reserving the liquid, and all other vegetables get discarded.
Finished Soup:
Reserved Double Chicken Stock
1 cups carrots
1 cups onions, peeled
1 cups turnips, peeled
1 cups celery
1 cups fennel
1 cups leeks
6 garlic cloves, peeled
1 bouquet garni, tied with butchers twine:
1 bay leaf
3 thyme sprigs
3 parsley sprigs
1 cup savoy cabbage, small chop
Salt and ground pepper to taste
To prepare the Soup:
Roughly chop the vegetables for the soup, keeping the cabbage seperate. The fastest method is to use a food processor. Start by cutting all of the vegetables into large chunks and mix them by hand before processing in the food processor. This will help ensure more even chopping.
Work in small batches, and do not overfill the food processor. Pulse 3-4 times until the vegetables are roughly chopped to the a size that would fit on a spoon. There will occasionally be a few pieces that remain too large and can be processed in the next batch. Continue until all vegetables are chopped.
In a large saucepan, sweat the chopped vegetables in a small amount of water (or butter or olive oil if you like) for only 4-5 minutes.
Add the reserved double chicken stock, bundled herbs, salt, and pepper and simmer for 15 minutes.
Add the savoy cabbage and simmer another 10-12 minutes until tender.
Check for seasoning and chill or serve immediately.
To assemble:
Heat the finished soup up and add the picked chicken meat. Finish with garnishes such as precooked grains (barley, wheat berries, rye, and wild rice), pasta, or potatoes, and chopped herbs such as parsley, tarragon, chervil, and chives.
About Chef Jason Berthold:
Chef, winemaker and entrepreneur Jason Berthold is the chef de cuisine at Monsieur Benjamin. He previously worked at RN74 where he took a modern yet simple approach to French cuisine. He produces wine under his own label Courier. He has a passion for making wine for food, and food for wine. When he left RN74 he was looking for a more intimate environment in his new venture. Monsieur Benjamin provides just that, with more casual, rustic cuisine, that stays true to his realm of traditional French cooking.
Homemade Chicken and Vegetable Soup:-
Ingredients
2 tablespoons olive oil
1 chicken (3 pounds) boned, skinned, and visible fat removed, diced, (save
the bones and carcass)
Creole seasoning, recipe follows
1 1/2 cups chopped onions
1 cup chopped celery
1 cup diced carrots
1/2 cup chopped green onions
2 tablespoons minced garlic
1/4 cup fresh parsley leaves
2 tablespoons chopped fresh basil
4 bay leaves
2 cups assorted chopped fresh vegetables, such has beans, zucchini, yellow squash, or cabbage, small dice
1 1/2 cups torn spinach leaves, cleaned and stemmed
Pinch crushed red pepper
3 quarts chicken stock
1 pound assorted small dried pasta shapes, such as stars, tubes, shells, etc.
12 small thermoses
1 cup finely chopped fresh parsley leaves
12 small resealable plastic snack bags
Directions
In a large sauce pot, heat the olive oil. Season the chicken with Creole seasoning. When the oil is hot, add the chicken, bones, and carcass and saute for about 5 minutes, or until the meat and bones are brown. Remove the bones and carcass. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Creole seasoning. Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute. Add the stock and bring the liquid to a boil. Add the pasta. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the pasta is tender. Reseason if necessary. Serve hot. Ladle the soup into thermoses and seal tightly with the lid. Place a spoonful of the parsley into each bag and seal completely.
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