Chicken broth


OLYMPUS DIGITAL CAMERA

During the winter I love eating soups. They are so simple to make and the benefits of eating them are numerous in terms of tastes and health. And they are gluten and dairy free of course.

The chicken broth is quite long to cook but it enables me to use the chicken carcass that would otherwise be thrown away.

Ingredients

1 left over chicken

2 tablespoons apple cider vinegar

1 large onion, coarsely chopped

4 garlic cloves finely chopped

1 little piece of ginger finely chopped

1 teaspoon of curcuma

2 pinch of salt

1 pinch of pepper

1 bunch parsley

Directions

1. Fill up a large saucepan with water.

2. Add vinegar and all vegetables except parsley to the water.

3. Place the chicken carcass into the pot.

4. Bring to a boil, and remove any scum that rises to the top.

5. Reduce the heat to the lowest setting and let simmer for 10 hours

6. Add the chopped garlic,  the chopped ginger, pepper and salt.

7. Add the fresh parsley and the curcuma about 10 minutes before finishing the stock.

8. Remove remaining bones from the broth with a slotted spoon and strain the rest through a strainer to remove any bone fragments.

Enjoy!

Advertisements

Turnip, Leek and Potato Soup

It is that time of year again. We had a great family xmas diner and now we feel a little dizzy and even guilty. Guilty to have taken too many times of that wonderful stuffed turkey. Now, it is that time of year to prepare ourselves to New Year Eve. What’s better than a fresh home made soup loaded with fresh vegetables to do so?

Ingredients (serves 8 bowls)

1 medium size onion, chopped

2 large leeks, white and light green part only, halved lengthwise, cleaned and sliced or chopped

Salt to taste

2 garlic cloves, minced

2 pounds turnips, peeled and diced

1 large russet potato (about 3/4 pound), peeled and diced

2 quarts water,

A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley

Freshly ground pepper to taste

Chopped fresh tarragon and/or chives for garnish

Image

1. Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the turnips, potatoes, water , salt to taste, and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 45 minutes, or until the vegetables are very tender and the soup is fragrant. Remove and discard the bouquet garni.

2. Blend the soup in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The soup should be very smooth. Strain if desired. Return to the pot. Stir and taste. Adjust salt, add freshly ground pepper, and heat through. Serve in small bowls or espresso cups, garnished with chopped fresh tarragon and/or chives.

Enjoy and let me know what you think!