Serves a Crowd

chicken soup with vegetables

October  7, 2020
0 Ratings
Photo by Chef Jacob.
Author Notes

this soup 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 learned a lot from making this dish thought me how to how to pure garlic with a knife so if I'm working in a kitchen I don't have to run around like a chicken with its head cut of looking tor a tool to pure garlic. —Chef Jacob.

  • Prep time 20 minutes
  • Cook time 3 hours
  • Serves 4
  • 4 liters chicken stock
  • 30 grams butter
  • 180 grams small diced onions
  • 40 grams leeks
  • 125 grams carrots
  • 125 grams celery
  • 100 grams turnip
  • 1/2 clove of pureed garlic
  • 3 sprigs parsley Finley chopped
  • 1 plum tomato concassed
  • 50 grams peas
  • spice bag with bay leaf, white pepper ,parsley stalk and tyme
In This Recipe
  1. heat butter in pot over medium heat then add the onions carrots celery and leeks and sweat in the butter
  2. add garlic to vegetable's and continue to cook on low heat until half cooked
  3. once vegetables are half cooked or starting to brown add the stock and add the spice bag
  4. 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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