Hey lovely people! ?
I hope everyone is well, and eating good food! I brought you a lovely and warming soup today, also an easy one. I wanted to cook this soup for quite a long time, but somehow I never got to cook it, maybe in deep down I knew it should be eaten in the winter. Yes I know it is still not winter, but it feels like it. Everyone in the family likes this soup, although I don’t cook it often. Hmm, now I wondering why is that ? and what it’s worth it is done under 1, 5 hours, so there is something seriously wrong with me I guess. ? Anyway, I am back to work, that’s the reason why I neglected the site, I’ve been busy and it was really hard to get my mind back into the business after my holiday was over.
I came up with some recipes, which I will show you in the next few weeks, and I have a few new ideas as well.
My daughter has developed a few new skills for example, she can’t hear me if she doesn’t want to, which is pretty much all the time… Also she would eat every 5 minutes, which is fine by me, however I still don’t know how she’s still being skinny as she is and I am not… ?
The recipe is for up to 6 people, so bare this in mind when you do your groceries.
1 kg carrots, peeled and chopped for circles
2 parsnips, peeled and chopped as the carrot
1-2 onions, peeled and sliced thinly
2 chicken breast, or any part of the chicken, sliced for smaller but not too small pieces
3-4 potatoes, peeled and cut into cubes
2 cubes of vegetables stock, gluten-free
300 ml creme fresh
I didn’t take a photo of the ingredients because I forgot it. Sorry
It’s really easy, you basically need to chopp, or slice up everything and keep them close to the stove.
First you need a deep big pot on the medium heat, add the butter and melt it
When the butter is melted, then you want to add your chicken breast in it, and stir it until the breast getting white.
When the chicken is white, then you add the sliced onion and soften it with the chicken for few minutes and season it with salt and pepper.
Stir it together and add the carrots to the mixture and soften it for another few minutes.
Now pour enough water to cover the vegetables, my water level was 2 inches below from the edge of the pot because the potatoes need some place to swimming to. Bring the soup in boil and add your stock cubes, taste it and season if necessary.
Add the potatoes when the carrots are tender but still crunchy a bit so they can be ready at the same time. Put the creme fresh in a bowl and pour some hot soup in it and mix it well, then pour the mixture into the boiling soup. Taste it and season it if necessary. Bring to boil again and then add tarragon and turn off the heating.
That’s it, you are done! Enjoy your creation ?