Spring stew

Name: Spring stew
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Chicken breasts (with skin, on bone; approx. 350 g each); 1 l clear chicken stock (instant); 400 g Carrots; 2 Kohlrabi (about 200 g each); 150 g frozen peas; 2 stem(s) Parsley and chervil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TSP Fresh cream

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Chicken breasts (with skin, on bone; approx. 350 g each)
1 l clear chicken stock (instant)
400 g Carrots
2 Kohlrabi (about 200 g each)
150 g frozen peas
2 stem(s) Parsley and chervil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TSP Fresh cream

Directions

1
Wash chicken breasts. Cook in boiling broth for about 20 minutes. Meanwhile peel and wash carrots and kohlrabi. Slice the carrots and cut the kohlrabi into small pieces. Add prepared vegetables approx. 12 minutes, peas approx. 8 minutes before the end of the cooking time and add to the broth. Meanwhile wash the herbs, pluck the leaves from the stems and chop them. Remove the chicken breast from the stock. Remove the meat from the bones, plucking it a little smaller. Put it back into the broth. Season to taste with salt and pepper. Spread the spring stew on soup plates and serve with a dash of crème fraîche and herbs sprinkled on each. Serve with fresh baguette
2
Plate: Winterling
3
Small bowl:Royal Copenhagen