INGREDIENTS
- – Hen lower into eighths with out pores and skin 1 unit.
- – Cabbage leaves 2 models.
- – Olive oil 2 tbsp.
- – Diced bacon 150 g.
- – Chopped onions 2 models.
- – Chopped leeks 2 models.
- – Concentrated vegetable broth 1 and a half L.
- – Carrots in 1 cm aspect cubes, 2 models.
- – Celery finely chopped 2 branches.
- – Giant potatoes in 1 cm aspect cubes, 2 models.
- – Recent peas 150 g.
- – Zucchini 1 computer.
- – Pumpkin 1/2 unit.
- Gremolata:
- – Lemon zest and juice.
- – Chopped peanuts.
- – Parsley.
- – Nice salt and floor black pepper.
- – Grated arduous cheese.
One other choice to get pleasure from a scrumptious soup: CHICKEN AND VEGETABLE SOUP with gremolata
PROCEDURE:
1. Prepare dinner the rooster with the celery, leek and onions. Embed a clove.
2. Prepare dinner for an hour and a half. Then, take away the greens and save the broth. Shred the rooster.
3. Put the chopped cabbage in a saucepan with chilly water. Deliver to a boil and prepare dinner for two minutes. Pressure and reserve.
4. Warmth the bacon in a big saucepan till its fats melts. Add the onions and leeks. Prepare dinner till a sure colour is achieved.
5. Add the broth the place the rooster was cooked, ideally sizzling, and add the carrots, celery and blanched cabbage. Season.
6. Deliver to a boil and add the potatoes. Prepare dinner for 10 extra minutes.
7. Add the recent peas.
8. Serve very popular, prime with gremolata and grated cheese… and revel in!
