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Рецепт Root Vegetable Chicken Soup
by Judy Fisher

Root Vegetable Chicken Soup

This is a hearty soup based on a recipe from "Bon Appetit" magazine which I simplified it. It's delicious--a meal unto itself. I served it tonight with a green salad. Even my husband loved it--he went back for seconds. Enjoy!

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Подготовка: США American
Приготовление: Порций: 8

Ингредиенты

  • 1 tablespoon olive oil
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 2 fresh bay leaves
  • 2 teaspoons fresh thyme, chopped
  • 6 whole allspice
  • 1 1/2 cups carrots, 1/3-inch dice
  • 2 cups peeled celery root, 1/3-inch dice
  • 1 1/2 cups, red-skinned sweet potatoes (yams), 1/3-inch dice
  • 1 cup parsnips, 1/3-inch dice
  • 7 cups chicken broth
  • 1 teaspoon fine sea salt
  • Freshly ground pepper
  • Diced chicken from a 3-4 pound roasted chicken (skin, fat and bones removed)
  • Fresh parsley, chopped for garnish

Инструкции

  1. Heat oil in a large soup pot over medium heat.
  2. Added onion, garlic and bay leaves and saute for 2 minutes.
  3. Add carrots, celery root, sweet potatoes, parsnips, thyme, allspice, salt and chicken broth and bring to a boil.
  4. Reduce heat, cover and simmer for 15 minutes until vegetables are tender.
  5. Remove allspice.
  6. Add chicken, season with salt and pepper and simmer for another 5 minutes.
  7. Garnish with parsley.