this soup is SO good! its thick and creamy even without any dairy added and the herbs give it a rich warm wintry taste. its pretty frugal and super nourishing. i was going to add this recipe to a carnival about soups over at the nourishing gourmet, i forgot as usual, but i figured i'd put it here anyway. i dont have many main dish recipes that can be written down easily since im always just throwing stuff in so i might as well take advantage.
remember as always, these measurments are estimated
1 3-4 pound roasting chicken or other chicken parts suitable for making stock
chopped chicken
2 quarts of stock
1/2 stick of butter
1 onion, chopped
1/2 cup celery, chopped
3 cloves garlic, crushed
4 small potatoes, cubed
2 cups green cabbage, chopped
1 1/2 teaspoon dried thyme
2 teaspoons dried parsley
1/2 teaspoon dried sage
1/4 teaspoon ground rosemary, 6-7 sprigs in a mortar and pestal
1 teaspoon pepper
3 teaspoons salt
yogurt for garnish
start with a roasting chicken, it could be left over if theres still enough meat left for the soup to have some chopped up in it. or it could be raw, you could use chicken breasts and pre-made chicken broth, but doing it yourself will be cheaper and WAY healthier. pre-made broth has no gelatin which just might be the most important part!
anyway, i like to simmer my stock for at least 10 hours to get all the good stuff out, but a couple will do the job if you dont have time. when its done strain it out and let the chicken cool so you can chop it up.
in a new pot melt a half stick of butter and saute 1 chopped onion and 1/2 c chopped celery until soft.
add stock, bring to a boil, add potatoes and let them boil 8-10 minutes then add cabbage and frozen spinach, chicken, and garlic. after its back to boiling again turn it down to a simmer.
add herbs, keep in mind these are roughly estimated so taste it and make sure it tastes good! i like to taste the thyme and salt and pepper the most and have the others blend into the background.
after its being simmering 10-15 minutes and the flavors have all come out blend it in a food processor, blender, or with an immersion blender until creamy and then throw it back into the pan.
we love to serve this soup with a dollop of yogurt or sour cream in the middle. the slight sourness makes it perfect.
remember as always, these measurments are estimated
1 3-4 pound roasting chicken or other chicken parts suitable for making stock
chopped chicken
2 quarts of stock
1/2 stick of butter
1 onion, chopped
1/2 cup celery, chopped
3 cloves garlic, crushed
4 small potatoes, cubed
2 cups green cabbage, chopped
1 1/2 teaspoon dried thyme
2 teaspoons dried parsley
1/2 teaspoon dried sage
1/4 teaspoon ground rosemary, 6-7 sprigs in a mortar and pestal
1 teaspoon pepper
3 teaspoons salt
yogurt for garnish
start with a roasting chicken, it could be left over if theres still enough meat left for the soup to have some chopped up in it. or it could be raw, you could use chicken breasts and pre-made chicken broth, but doing it yourself will be cheaper and WAY healthier. pre-made broth has no gelatin which just might be the most important part!
anyway, i like to simmer my stock for at least 10 hours to get all the good stuff out, but a couple will do the job if you dont have time. when its done strain it out and let the chicken cool so you can chop it up.
in a new pot melt a half stick of butter and saute 1 chopped onion and 1/2 c chopped celery until soft.
add stock, bring to a boil, add potatoes and let them boil 8-10 minutes then add cabbage and frozen spinach, chicken, and garlic. after its back to boiling again turn it down to a simmer.
add herbs, keep in mind these are roughly estimated so taste it and make sure it tastes good! i like to taste the thyme and salt and pepper the most and have the others blend into the background.
after its being simmering 10-15 minutes and the flavors have all come out blend it in a food processor, blender, or with an immersion blender until creamy and then throw it back into the pan.
we love to serve this soup with a dollop of yogurt or sour cream in the middle. the slight sourness makes it perfect.
2 comments:
Hi!
I've added your entry in. It sounds very good. Thanks for joining the carnival!
Does this use a 10oz box of frozen spinach or a 16 oz bag?
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