John Myers
Contents
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Ingredients
For the chicken broth:
- 2 L Boiling water
- 0,5 Corn chicken
- Pepper salt
- 1 small Onion with the peel
- For the turnip stew:
- 2 tbsp Extra virgin olive oil
- 1 Onion in strips
- 2 Yellow Turnips fresh
- 1 White Beet fresh
- 4 Fresh carrots
- 2 Parsley roots
- 2 Potatoes
- 1 stem Celery fresh
- 1 small Leek
- 1 tsp Herbs de Provence
- 1 tsp Thyme
- 1 tsp Rosemary
- 1 bunch Parsley
Instructions
- First of all: I want to mention that the Spanish chickens are really big guys. My "half" corn chicken weighed 1350 g - unimaginable for northern Europeans - but it was tender as butter and actually cooked after 60 minutes and very tasty with a fine butter taste.
- To prepare: Rinse the chicken under cold water, then put it in the boiling water, bring to the boil briefly, then simmer in an open saucepan over a very mild heat with pepper, salt and the halved onion (no longer "boil", because that would cloud the broth).
- Pour the broth through a sieve, pick the slightly cooled meat from the bones and cut into pieces suitable for soup - I have thrown away the skin and the adhering fat.
- Peel the vegetables and potatoes and dice them - cut the celery and leek into slices and roughly chop the parsley.
- Let the onion strips become translucent in the heated olive oil, then add all the vegetables, fill up with the good chicken stock, season with Provence herbs, thyme and rosemary, put a lid on and cook for about 30 minutes.
- If you like the stew (like us) a bit thicker and not so chunky, simply pound it a few times with the potato masher, then the soup is creamy and chunky at the same time.
- Now fold the chicken and half of the chopped parsley into the stew, season to taste again and serve sprinkled with the remaining parsley.
Nutrition
Serving: 100gCalories: 23kcalCarbohydrates: 0.3gProtein: 0.1gFat: 2.5g
