Recipe from Christine.
Be certain to have at least one sous chef on hand for chopping duties because this is where the bulk of the active time will be spent. A glass of wine/beer would be a nice bribe/reward for any and all choppers. It’s very similar to pot-au-feu, but with some modifications. And it’s perfect when you’re not feeling so well or it’s nasty out. This soup is jam-packed with vitamins and is a very healthful option for dinner. We often double the size and freeze.
Ingredients:
- 5-6 chicken breasts
- Parmesan cheese, freshly grated
- 6 cups water
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons salt
- 1 medium sized onion, cut into 1/4 inch
- 2 medium sized Yellow Finn or Yukon Gold potatoes (about 3/4 pound), peeled and cut into 1/4 inch
- 3 medium sized leeks (white and pale green parts only), thickly sliced and rinsed to remove grit
- 3-4 medium size carrots (8 ounces), peeled and cut into 1/4 inch
- 3 medium size parsnips (6 ounces), peeled and cut into 1/4 inch
- 2 medium size turnips or 1/2 rutabaga (8 ounces), peeled and cut into 1/4-inch
- 1 small size celery root (8 ounces), peeled and cut into 1/4 inch- 1 small size fennel bulb, trimmed, cored, and cut into 1/4-inch
- 2 garlic cloves, smashed
- salt and pepper, to taste
Preparation:
In a large and heavy stockpot, on a low heat, slowly sauté the garlic, onions and carrots in the olive oil. Once softened, add the water and remaining vegetables. Simmer, half covered, until the vegetables are very tender, about 45 minutes. Salt and pepper to taste. In the last 15 minutes, add chicken.
Ladle into bowls. Sprinkle freshly shaved Parmesan cheese over each serving. Drizzle olive oil over top and serve.
The soup will keep for up to 4 days, covered, in the refrigerator. It also freezes exceptionally well.