John Myers
Colorful and Healthy – Stew
The perfect colorful and healthy – stew recipe with a picture and simple step-by-step instructions.
- 1 liter Good meat broth
- Cooked chicken
- 4 Carrots
- 2 Parsley roots
- 1 Onion
- 1 Spring onion
- 2 Garlic cloves
- 4 cm Peeled ginger root
- 2 Potatoes
- 1 head Fresh broccoli
- 2 tablespoon Extra virgin olive oil
- Pepper and salt
- 1 large waistband Parsely
- 200 ml Cream
- I made the good meat broth from two chicken thighs and a piece of beef. The beef is used elsewhere. I removed the skin and bones from the chicken and cut it into small pieces.
- For the stew, cut all the vegetables and the potatoes into pieces, finely dice the garlic and ginger root, divide the broccoli into florets and dice the firm stalk like the vegetables. The stalks of the parsley can be cooked a little bit chopped (this gives a good taste).
- Heat the oil in a large saucepan, add all the vegetables, sauté briefly and fill up with the meat stock. If the broth does not completely cover the vegetables, a little water can be added. Season mildly with pepper and salt (be careful: the broth is already seasoned!)
- Put a lid on and gently cook the soup for about 30 minutes. After the first 10 minutes of this cooking time, fish about a ladle from the vegetables and set aside. Puree the finished soup with the hand blender and pour in the cream. The soup should be nice and creamy.
- Season again to taste, arrange on plates, place the chunky vegetables and chicken in the middle of the plates and serve the stew sprinkled with freshly chopped parsley.
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