Homemade chicken soup
Ingredients:
• 1 31 / 2-pound whole chicken
• 10 cups lowsodium chicken broth
• 8 carrots, peeled and sliced
• 6 stalks celery, trimmed and sliced
• 3 onions, peeled and sliced
• 2 cloves of
10 � SOUTH � SPRING’ 26
A hearty stew for St. Patrick’ s Day
Soup makes an ideal appetizer
Serves 8 Serves 6
Serves 4 garlic, peeled and minced
• 8 sprigs fresh parsley
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 tablespoons butter
• Salt, to taste
• Freshly cracked black pepper, to taste
• 12 ounces wide egg noodles
Directions:
1. For the chicken stock: Rinse chicken inside, out under cold running water. Place chicken in a large pot, set over medium heat and add chicken broth. Add 1 / 4 of the carrots, 1 / 3 of the celery and onions. Add the garlic, 2 sprigs parsley, thyme, bay leaf and enough water to cover the chicken. Bring broth to a boil, reduce heat and simmer for about 1 1 / 4 hours, or until chicken is tender, skim any foam from the surface of the broth. Remove chicken from broth, place in a colander to drain and cool. Strain the broth through a very fine mesh strainer into a large pot. Discard the vegetables.
2. For the soup: Skim any fat off the top of the broth. Remove the skin and bones from the chicken and cut the meat into bite-sized pieces; set aside.
3. Melt the butter in a large Dutch oven set over medium heat. Add the remaining carrots, celery and onions and cook for about 7 minutes or until the onions are translucent. Add the chicken pieces and chicken stock, season with salt and pepper. Bring soup to a simmer and cook until the vegetables are tender.
4. Chop parsley; add the parsley and egg noodles, stirring frequently. Cook for 8 to 10 additional minutes or until the noodles are tender. Ladle into soup bowls and serve hot.
Ingredients:
• 3 tablespoons vegetable oil
• 13 / 4 pound lamb neck, on the bone, thickly sliced
• 4 small onions, diced
• 2 carrots, sliced
• 6 cups beef stock
• 8 to 10 small waxy potatoes, halved or quartered depending on size
• 1 to 2 tablespoons chopped parsley
Directions:
1. Heat the oil in a large pot and sear the meat. Remove from the pan and set aside.
2. Cook the onions and carrots in the pan for 3 minutes. Return the meat to the pot, season with salt and ground black pepper and deglaze with the stock. Cover and simmer on a low heat for 40 minutes.
3. Add the potatoes to the pot, cover and cook for another 30 minutes until the potatoes are soft. Season to taste and serve garnished with parsley.
Ingredients:
• 2 tablespoons olive oil
• 1 onion
• 1 finely chopped garlic clove
• 3 chopped celery stalks
• 1 teaspoon dried marjoram
• 1 / 2 teaspoon dried dill
• 5 cups vegetable stock
• 11 / 4 pound pickled beetroot, in juice, cooked, cubed with juice reserved
• 2 tablespoons yogurt, coconut or soy milk
• Salt
• Freshly ground black peppercorns
• 4 tablespoons yogurt, coconut or soy milk
• 2 tablespoons chopped pistachio nuts, shelled
• 2 tablespoons black chia seeds, pumpkin seeds, and golden linseeds, or linseeds
• 1 handful mint leaves Directions:
1. Heat olive oil in a large saucepan set over a medium heat until hot. Add the onion, garlic, celery, and a pinch of salt, cooking for 6 to 7 minutes until softened.
2. Stir dried herbs and vegetable stock. Bring to a simmer before stirring in the beetroot. Simmer gently for 20 to 25 minutes, until the beetroot is very tender. Purée with an immersion blender, adding in some of the reserved beetroot juice to thin out the consistency to your liking; you can also thin it out with more stock. Return soup to a simmer and stir in the yogurt and some salt and pepper to taste. Keep warm over a very low heat.
3. When ready to serve, ladle into warm bowls and top with some yogurt.
4. Garnish with a scattering of chopped pistachios, mixed seeds and some mint.