John Myers
Contents
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Ingredients
- 1 Soup chicken frozen 1200 g
- 1 Onion approx. 300 g
- 4 Garlic cloves
- 1 Red chilli pepper approx. 20 g
- 1 piece Ginger the size of a walnut
- 2 tbsp Sunflower oil
- 4,5 liter Water
- 1 tbsp Salt
- 0,5 tbsp Pepper
- 2 Sticks of leek approx. 600 g
- 450 g Carrots
- 250 g Cream mushrooms
- 200 g Parsnips
- 200 g Parsley roots
- 2 big pinches Colorful pepper from the mill
- 2 cups Cut coriander
Instructions
- Let the soup chicken thaw, wash (clean if necessary!) And pat dry with kitchen paper. Peel and dice the vegetable onion. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (2 tbsp) in a large saucepan and fry the diced vegetable onion, diced garlic clove, diced ginger and diced chili peppers vigorously. Add the soup chicken and deglaze / pour in water (4.5 liters). Season with salt (1 tbsp) and pepper (½ tbsp) and cook for 1 hour. In the meantime, clean / prepare the vegetables: clean the leek, wash thoroughly and cut into rings. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 - 4 mm thick) with the knife. Clean / brush the mushrooms, halve and cut into slices. Peel the parsnips and parsley roots and cut into pieces or slices. Cut off the coriander, wash, shake dry and cut with kitchen scissors (approx. 2 cups full!). After an hour add the vegetables (leeks, carrots, mushrooms, parsnips and parsley root) and simmer / cook for another 30 minutes. Remove the soup chicken, remove the meat, cut into cubes and put back into the soup. Season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (2 big pinches) (if you want, you can also add Maggi seasoning!) And fold in the coriander. Serve the soup hot.
Tip:
- You can also freeze the soup in advance!
