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| Peasant Soup |
Ingredients
1/4 glass butter (unsalted, clarified)
2 leeks (trimmed and finely diced white parts only)
1 small onion (finely diced)
1 small turnip (finely diced)
2 garlic cloves (minced)
1/4 glass fresh parsley (finely chopped)
2/3 pound chicken breast (boneless and skinless diced)
1/4 glass flour (all purpose)
2 carrots (finely diced)
6 glasses chicken stock
2 parsnips (finely diced)
lemon wedges
2 small potatoes (finely diced)
freshly ground black pepper
1 small celeriac knob (peeled and finely diced)
salt
Cooking Instructions
Melt the butter in a heavy medium sized saucepan. Add the onion and garlic and cook gently over medium heat for almost two minutes, stirring frequently with a wooden spoon, until they are soft but not brown. Add the diced chicken, carrots, parsnips, potatoes, celeriac, leeks, turnips and parsley. Stir into flour and blend very well until vegetables are coated with the flour. Pour in the stock and bring to a boil; later lower the heat, cover the saucepan, and simmer for almost thirty minutes, optional until all vegetables are tender. Season with salt and pepper and simmer for another five minutes.
Ladle the soup into individual serving bowls. Serve at once with lemon wedges for squeezing over the soup.
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