Vegetable soup from chicken broth

Name: Vegetable soup from chicken broth
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 3 Onions (approx. 125 g each); 2 Federation Soup green (celeriac with green); 2 TABLESPOONS Oil; 1 Bay leaf; 1 TEASPOON Peppercorns; 1 (approx. 1.2 kg) ready-to-cook chicken; 7-10 Tbsp Salt; 1/2 bunch Parsley; 7-10 Tbsp Sugar; 2 discs Grey bread (approx. 100 g each); 50 g grated gouda cheese

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

3 Onions (approx. 125 g each)
2 Federation Soup green (celeriac with green)
2 TABLESPOONS Oil
1 Bay leaf
1 TEASPOON Peppercorns
1 (approx. 1.2 kg) ready-to-cook chicken
7-10 Tbsp Salt
1/2 bunch Parsley
7-10 Tbsp Sugar
2 discs Grey bread (approx. 100 g each)
50 g grated gouda cheese

Directions

1
Wash and halve 1 onion. Roast in a pan without fat on the cut sides for about 3 minutes. Cut the remaining onions into large pieces. Clean the soup greens and wash very thoroughly.
2
Peel carrots and celery root. Set aside the peel and cut greenery. Put 1/2 carrot, 1 stick of celery green and 100 g celery root aside. Also set aside 1/2 stick of leek and put it aside for other purposes.
3
B. in the main course, recipe no.: 34471) Cut remaining soup vegetables and celery green into large pieces. Heat the oil in a large pot. Add the onion pieces, soup vegetables in pieces, peel aside, bay leaf and peppercorns to the pot.
4
Sweat for about 5 minutes. Wash the chicken and pat dry. Add the chicken and roasted onions and pour 2 1/2-3 litres of cold water over it, so that the chicken is covered. Salt, bring to the boil and simmer gently over low heat for about 1 1/2 hours.
5
Approximately 15 minutes before the end of the cooking time, add the remaining celeriac green. Meanwhile wash parsley, dab dry, pluck leaves from the stalks and chop finely. Remove the chicken, let it cool down and use it in the main course (recipe no.: 34471).
6
Pour the stock through a sieve (better: sieve with inserted, moistened passing cloth/etamine) into another pot. Reduce the stock to approx. 1.2 litres or, if necessary, fill up with water. Season to taste with salt and a pinch of sugar.
7
Cut the vegetables set aside into fine slices or strips. Cut bread slices in half, sprinkle with cheese and gratinate under the grill of the oven for 3-4 minutes until golden brown. Pour approx. 150 ml broth into a smaller pot.
8
Steam the rest of the vegetables for about 4 minutes. Pour through a sieve, catch the broth and put it back into the pot. Put the vegetables into preheated bowls. Sprinkle with parsley and fill up with stock.
9
Add the baked bread.