Recipe for Root Vegetable Soup with Fennel Leek Chicken Broth 3pts 
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Yield:
4
Ingredients:
Amount Ingredient
FENNEL AND LEEK CHICKEN BROTH: ----------------
2 x leeks leaves only
1 x fennel bulbs stalks and fronds
3 x carrots heels and tips
4 oz skinless boneless chicken breast cooked, still frozen
4 sm bay leaves
salt and black pepper
1/2 tsp dried thyme
1/8 tsp grated lemon zest
1/8 tsp sesame oil or extra virgin olive oil or half that amount
----------------- SOUP: ----------------
butter-flavored cooking spray
1/2 tsp extra virgin olive oil
2 cup cubed turnips
1 cup diced carrot
1 cup diced celery
diced white part of leeks (from above)
1 lrg garlic clove minced
salt and black pepper
1 cup diced potato
2 tsp unsalted butter or ghee or extra virgin olive oil
1 pch mace (or 1/2-pinch ground nutmeg)
1/2 tsp fresh thyme
1/4 tsp ground coriander
1 pch lemon zest
4 cup strained stock (from above) refrigerate unused portion
1/2 cup finely chopped broccoli or spinach
Instructions:
Instructions: BROTH INGREDIENT TIPS - Recipe was developed to make soup base from leek leaves and fennel fronds and vegetable trimmings. Cooked chicken breast adds a mellow flavorful yet makes a clear broth. Precooked skinless chicken makes skimming unnecessary. Nothing in the broth is sauteed.

Tested with frozen lemon-pepper chicken. (You could heat a mild defatted low sodium or vegetable broth with 1/2 tsp or more fennelseed, celery and carrot heels and leek leaves to get a similar flavor.)

PLACE BROTH INGREDIENTS in a soup pot; add cold water to cover. Bring to a gentle boil. Stir; bring to a second boil. Reduce heat to the lowest setting, cover (vented) and simmer for 60 to 90 minutes. Set aside for 15 to 30 minutes to cool. Use a sieve to strain the broth. Remove the chicken to a cup of ice water. Discard the vegetables.

Makes about 6 cups.

SOUP: Meanwhile, prepared the vegetables, combining the turnips, carrots, celery, leeks and garlic in a bowl so that they can be added together. Clean the soup pot with paper towels. Heat the pot; spray and add the oil. Rotate pot to cover bottom. Toss the mixed vegetables into the pot; season with salt and pepper. Saute, stirring, until aromatic (about 10 minutes). Add the potatoes, butter, mace, thyme and ground coriander seed. Add lemon zest. Saute, stirring, for 3 to 4 minutes until potatoes are heated and beginning to cook. Add broth. Bring just to a boil. Reduce heat to lowest setting. Cover, vent; cook for about 25 minutes. Correct the seasoning. Add the broccoli or spinach. Cook another 10 minutes. Serve hot with parsley or cilantro garnish.

Makes about 8 cups.

VEGETARIAN VARIATION: Omit chicken.

Description: "turnips, carrots, celery, leeks"

Yield: 8 cups

NOTES : Here is a root vegetable soup that will reward your effort to make the broth from scratch. Its very refreshing and aromatic. Low calorie, low fat, bright soup with subtle taste of fennel and turnip.

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