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Prep time
20 minutes
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Cook time
3 hours
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Serves
4
Author Notes
Hello my Name is Chef Jacob i am new to blogging but it seams like it could be a lot of fun so today I made chicken soup it has grate flavor and its healthy and very inexpensive to make. it was the first dish I made in culinary school and I like to practice making it ,when I served it to my parents they really enjoyed it because they enjoy eating healthy and this soup is right up there ally. some challenges are cutting all the vegetables the same size to give the dish a professional and simple look and to ensure they all cook evenly and at the same time. I want to be a chef because cooking is more then a dream its my passion and i work on my skills every day to get better so I can one day be one of the best chefs in the world. I started working in kitchens when I was in grade 11 as most chefs i started as a dish washer and now i work at Chotto Matte one of the best restaurants in Toronto. my personal philosophy of cooking is to create something that looks tastes and smells spectacular. —Chef Jacob.
Ingredients
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4 liters
chicken stock
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30 grams
butter
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180 grams
small diced onions
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40 grams
leeks
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125 grams
carrots
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125 grams
celery
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100 grams
turnip
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1/2
clove of pureed garlic
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3 sprigs
parsley Finley chopped
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1
plum tomato concassed
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50 grams
peas
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spice bag with bay leaf, white pepper ,parsley stalk and tyme
Directions
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heat butter in pot over medium heat then add the onions carrots celery and leeks and sweat in the butter
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add garlic to vegetable's and continue to cook on low heat until half cooked
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once vegetables are half cooked or starting to brown add the stock and add the spice bag
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taste and season the soup with salt and pepper and serve once veggies are cooked perfectly add parsley as garnish. you could also add chicken or noodles to the soup.
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