Vegetable Soup with Chicken Broth

Ingredients

• 1 kg chicken carcasses
• 1 stalk leek
• 3 Carrots
• 150 g celery root
• 1 parsley root
• 1 onion
• 1 bay leaf
• 4 white peppercorns
• 100 g asparagus tips
• 50 g green beans
• 80 g frozen peas
• 80 g cauliflower florets
• Salt
• 3 stems Parsley

Instructions

1. 1.

   Bring washed chicken carcasses with about 2 L cold water to a boil, skim and simmer for about 30 minutes.

2. 2.

   Meanwhile clean, wash and roughly chop the leek. Wash two carrots and slice them. Peel and roughly cube celery root, parsley root, and onion. Add all together with bay leaf and peppercorns to the soup and simmer for another hour.

3. 3.

   For the garnish, peel and thinly slice remaining carrot. Blanch asparagus tips, beans, peas, and cauliflower in boiling salted water for 5 minutes, remove, shock in ice water, and drain.

4. 4.

   Strain the soup through a fine sieve lined with a muslin cloth, discarding chicken carcasses and vegetable scraps.

5. 5.

   Add vegetables to the soup, heat, and serve on pre-warmed soup plates. Wash parsley, shake dry, pick leaves, then sprinkle over the soup.