1 chicken weighing 1.2 kg (2 1/2 lbs)
Assorted vegetables including carrot, celeriac, leek, onion
1.5 litres (3 pt) 6 cups water
2 tsp sea salt
5 white peppercorns
1 kg (2 1/4 lbs) turnips, preferably young white ones
250 g (9 oz) shallots
Bunch parsley
2 pinches each freshly ground black pepper and sea salt
Assorted vegetables including carrot, celeriac, leek, onion
1.5 litres (3 pt) 6 cups water
2 tsp sea salt
5 white peppercorns
1 kg (2 1/4 lbs) turnips, preferably young white ones
250 g (9 oz) shallots
Bunch parsley
2 pinches each freshly ground black pepper and sea salt
method
1. Rinse, clean and finely chop vegetables.
2. Wash chicken thoroughly both inside and out. Put in pan with half the prepared soup vegetables, water, salt and peppercorns, and cook gently for 1 hour until tender.
3. Remove any scum that forms during the first 30 minutes.
4. Peel and rinse turnips and cut into quarters lengthwise, then slice thinly. Peel and halve shallots.
5. Remove chicken from stock and discard vegetables.
6. Cook turnips plus remaining soup vegetables and onions for 25 minutes in stock until done.
7. Take meat off bones and cut into good sized pieces.
8. Rinse parsley in lukewarm water, dry well, remove thick stalks and chop leaves finely.
9. Remove pan from heat. Stir chicken meat and parsley into soup and season to taste with pepper and salt.
10. Serve with slices of rye bread.
2. Wash chicken thoroughly both inside and out. Put in pan with half the prepared soup vegetables, water, salt and peppercorns, and cook gently for 1 hour until tender.
3. Remove any scum that forms during the first 30 minutes.
4. Peel and rinse turnips and cut into quarters lengthwise, then slice thinly. Peel and halve shallots.
5. Remove chicken from stock and discard vegetables.
6. Cook turnips plus remaining soup vegetables and onions for 25 minutes in stock until done.
7. Take meat off bones and cut into good sized pieces.
8. Rinse parsley in lukewarm water, dry well, remove thick stalks and chop leaves finely.
9. Remove pan from heat. Stir chicken meat and parsley into soup and season to taste with pepper and salt.
10. Serve with slices of rye bread.
serving amount
serves 4
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