Spring stew with vegetables
easy
120 mins
120 mins
Ingredients
- 1 Soup chicken (approx. 1.5 kg)
- 7-10 Tbsp Salt
- 2 Bay leaves
- 1 TEASPOON white peppercorns
- 2 Cloves
- 1 collar Soup Greens
- 2 Onions
- 250 g Carrots
- 1 small head cauliflower
- 1 Kohlrabi
- 250 g frozen peas
- 1 collar curly parsley
- 7-10 Tbsp white pepper from
- 7-10 Tbsp the mill
- 7-10 Tbsp grated nutmeg
Directions
- 1
Wash the chicken thoroughly inside and out. Put the chicken on the plate with 2 litres of cold water, 1/2 teaspoon salt and the spices. Clean and wash the soup greens. Peel onions. Chop everything coarsely and add to the chicken.
- 2
Bring to the boil and cook over a mild heat for 1-1 1/2 hours. The chicken is done when the wings can be easily removed from the body. Clean and wash the carrots, cauliflower and kohlrabi. Cut carrots into slices, cauliflower into florets and kohlrabi into sticks.
- 3
Take chicken out of the soup. Pour soup through a sieve. Boil carrots, cauliflower, kohlrabi and peas in the broth for 10 minutes. Wash parsley, dab dry and chop. Remove chicken from bone and skin and cut into pieces.
- 4
Put the meat back into the soup. Season to taste and serve sprinkled with parsley and nutmeg.
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