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| I finished off the chicken soup with a spectacular amber-colored extra old Parmigiano Reggiano, that had plenty of crunchy tyrosine crystals on top. |
Tonight my 13-year-old son used my chicken soup recipe as he had to prepare a soup for his home economics assignment. It is very simple. First poach the chicken. Pull the meat out of the chicken. Cook the vegetables, and put the pulled chicken meat into the soup. Serve with grated parmesan cheese on top. C'est tout!
1st step. Poach your chicken.
Ingredients for poaching the chicken with:
- 1 Chicken, approx. 1,3 kg
- 2.5 l boiling water
- 1 Shallot
- 1 Carrot
- 2 Celery stalks
- 3 Garlic cloves
- 1 tsp of salt
- Herbes de Provence
Let the chicken sit at room temperature for about 30 minutes. Bring the water to a boil before submerging the chicken and vegetables into the pot. Turn down the temperature (induction hob # 5-7) and put a lid on. Poach the chicken until it is cooked through, in the other words, when the meat comes off the bone easily. Then pull the chicken out the pot and let it cool down on a plate. Here in Finland during wintertime hot food can be easily cooled outdoors; you can simply put the food out on the terrace and it will become cold in no time.
Sieve the cooking liquids and put them back in the pot.
2nd step
Ingredients for the chicken soup:
- 8-10 potatoes, peeled & chopped
- 2 Carrots, peeled & chopped
- 2 Celery stalks, idem
- 1/2 Swede, idem
- 1/3 Celeriac, idem
- 1 Fennel incl. fronds, chopped (discard the hard stalks)
- 3 cm Turmeric, whole
- 10 Saffron threads
- Salt & pepper
- Herbes de Provence
- Parmigiano Reggiano, grated
3rd Step
Pull the meat from the cooled chicken. Put aside. Add the meat into the soup when the vegetables are soft enough to eat. Serve with parmesan cheese grated on top.
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| I probably ate a good 50g of pre-dinner Parmigiano. |