Chicken Soup with Mushrooms and Vegetables
Ingredients
- In addition
- 150 grams carrots
- 150 grams Parsnips
- 150 grams Celery root
- 1 stalk Leeks
- 150 grams mixed Mushrooms (porcini, chanterelles)
- For the pesto
- 30 grams Basil
- 30 grams parsley
- 10 grams Lovage
- 1 garlic clove
- 1 Tbsp toasted Pine nuts
- 80 milliliters olive oil
- 1 Tbsp freshly grated Parmesan
- freshly ground peppers
- 1 splash lemon juice
- In addition
- 1 Tbsp butter
Preparation steps
For the broth: peel onion and and stick cloves and bay leaf into it. Rinse and pat dry chicken, combine with an onion in a pot and pour enough water to cover chicken. Season with salt and bring to a boil. Reduce heat and simmer for about 1 hour, skimming all resulting foam.
Peel carrots, pasnip, celery and cut into 1 cm rombs (approximately 1/2 inch). Rinse and dry leek, cut lengthwise. Rinse and dry greens. Clean mushrooms and cut into bite-sized pieces. Rinse herbs, shake dry and pluck off leaves.
For the pesto: peel garlic and chop coarsely, puree with herbs and pine nuts in a blender. Gradually add oil and process until smooth. Add Parmesan and season with salt, pepper and a dash of lemon juice.
Remove chicken from the broth, cool and loosen meat from the bones. Cut into small pieces. Measure 1.2 liters (approximately 5 cups) of broth into a pot and add prepapred vegetables. Simmer on medium heat for about 15 minutes.
Heat butter in a pan and saute mushrooms. Add mushrooms and chicken to the soup. Let stand for 5 minutes and add pesto, season to taste. Pour into warmed bowls and serve.
