Spring Vegetable Stew

Name: Spring Vegetable Stew
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 4
Ingredients: 1 double chicken breast on the bone; 1/2 bunch Soup vegetables; 3-4 Juniper berries; 1 Bay leaf; 1 Vegetable Onion; 1 TEASPOON Oil; 2 TABLESPOONS chopped almonds without skin; 1 untreated lemon; 1/2 bunch parsley, chervil and basil; 3 TABLESPOONS Olive oil; 2 Carrots; 1 Kohlrabi; 200 g Sweet peas; 250 g green asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
130 mins

TOTAL TIME
130 mins

Ingredients

Servings: 4

1 double chicken breast on the bone
1/2 bunch Soup vegetables
3-4 Juniper berries
1 Bay leaf
1 Vegetable Onion
1 TEASPOON Oil
2 TABLESPOONS chopped almonds without skin
1 untreated lemon
1/2 bunch parsley, chervil and basil
3 TABLESPOONS Olive oil
2 Carrots
1 Kohlrabi
200 g Sweet peas
250 g green asparagus
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the chicken breast, place in a pot and fill up with 2 litres of water. Bring to the boil. In the meantime clean, wash and possibly peel soup vegetables. Cut everything into pieces and add to the chicken breast. Add juniper berries and bay leaf. Wash and halve the vegetable onion.
2
Heat the oil in a pan and fry the onion on the cut surface until it is golden brown. Add to the broth. Remove the white foam with a skimmer in between. Let the stock simmer for 2 hours. In the meantime roast almonds in a pan without fat, remove. Wash the lemon, grate dry, finely grate the peel. Halve the lemon and squeeze out one half. Wash herbs, pluck off leaves and puree with olive oil, almonds, lemon juice and zest in a mixer. Peel carrots and kohlrabi. Clean the mangetouts and asparagus. Wash the vegetables and cut them into diamond-shaped pieces. Remove chicken breast from the stock.
3
Halve the lemon and squeeze out one half. Wash herbs, pluck off leaves and puree with olive oil, almonds, lemon juice and zest in a mixer. Peel carrots and kohlrabi. Clean the mangetouts and asparagus. Wash the vegetables and cut them into diamond-shaped pieces. Remove chicken breast from the stock. Pass the broth through a sieve lined with kitchen paper.Heat 1 litre of broth and season with salt and pepper. Add the vegetables and simmer for about 8 minutes. Remove the meat from skin and bones. Cut meat into small pieces and add to the stock. Put stew in deep plates and drizzle with pesto. Use the rest of the broth for other purposes or freeze
4
Pass the broth through a sieve lined with kitchen paper.Heat 1 litre of broth and season with salt and pepper. Add the vegetables and simmer for about 8 minutes. Remove the meat from skin and bones. Cut meat into small pieces and add to the stock. Put stew in deep plates and drizzle with pesto. Use the rest of the broth for other purposes or freeze
5
Preparation time approx. 2 hours 10 minutes