Kristina’s CHICKEN SOUP FOR THE SOUL

"YOU DON'T have to cook fancy or com­pli­cated mas­ter­pieces, just good food from fresh in­gre­di­ents."

NZ Lifestyle Block - - Diy Food -

I fol­low that wis­dom from the great Ju­lia Child, but whether she would con­sider a pile of picked-at bones and an ice cream con­tainer of veg­etable scraps ‘fresh’ is another mat­ter. This chicken soup is not com­pli­cated. It is easy, hearty, healthy and ev­ery­one seems to love it. It re­ally de­pends on your taste in veg­eta­bles as to what you put in it so this recipe is just a rough guide. You can experiment with turnips, swedes, parsnips, broc­coli, Brus­sels sprouts, pump­kin, zuc­chini - the list goes on. If you’re mak­ing a load of soup for lots of peo­ple, throw in a packet of pasta. This turns your chicken soup into what is known in my fam­ily as a ‘one pot won­der’, very fill­ing and un­be­liev­ably sat­is­fy­ing on a cold win­ter’s day.

1 large leek or 2 onions 1 tbsp crushed gar­lic n 2 tbsp fresh chopped herbs (eg mar­jo­ram, oregano, thyme, sage, rose­mary) OR 1 tbsp dried mixed herbs

50g but­ter n 1 tsp green curry paste (or more if you like it hot) 2 car­rots, cubed 3 pota­toes, cubed n 1 cup of chopped cele­riac OR 3 stalks of cel­ery with leaves, chopped n 5-6 silverbeet or kale leaves, chopped finely 1 can sweet corn 1 cup frozen peas 4-5 cups chicken stock n Chopped leftover chicken, if you have some (but not es­sen­tial) 1 tsp mus­tard pow­der Salt and pep­per to taste

Fry the leek or onions with the gar­lic, herbs and curry paste in but­ter un­til translu­cent. Add the car­rots, pota­toes and cele­riac/cel­ery and/or other veg­eta­bles of your choice. Fry lightly and then add the chicken stock. Bring to the boil, then sim­mer for 15-20 min­utes. Add all other in­gre­di­ents, cover with ex­tra wa­ter if needed, and sim­mer for a fur­ther 20 min­utes. If you like it creamy, add half to one cup of cream or sour cream to the soup be­fore serv­ing.

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