Soup is on! A delicious and hearty meal the whole family will love!
Recipe: Chicken and Vegetable Soup
3 Quarts of soup
Ingredients:
Double Chicken Stock:
2.5 quarts chicken stock, homemade or store bought
3 chicken legs, roasted
1 cup carrots, large chop, peeled
1 cup onions, large chop
1 cup turnips, large chop, peeled
1 cup celery, large chop
cup fennel, large chop
cup leeks, large chop
cup savoy cabbage, large chop
1 garlic head, split
1 bay leaf
4 sprigs of thyme
4 sprigs of parsley
2 sprigs of rosemary
1 T Peppercorns
1 T Coriander
1 T Salt
To prepare the Double Chicken Stock:
Finished Soup:
Reserved Double Chicken Stock
1 cups carrots
1 cups onions, peeled
1 cups turnips, peeled
1 cups celery
1 cups fennel
1 cups leeks
6 garlic cloves, peeled
1 bouquet garni, tied with butchers twine:
1 bay leaf
3 thyme sprigs
3 parsley sprigs
1 cup savoy cabbage, small chop
Salt and ground pepper to taste
To prepare the Soup:
To assemble:
Heat the finished soup up and add the picked chicken meat. Finish with garnishes such as precooked grains (barley, wheat berries, rye, and wild rice), pasta, or potatoes, and chopped herbs such as parsley, tarragon, chervil, and chives.
About Chef Jason Berthold:
Chef, winemaker and entrepreneur Jason Berthold is the chef de cuisine at Monsieur Benjamin. He previously worked at RN74 where he took a modern yet simple approach to French cuisine. He produces wine under his own label Courier. He has a passion for making wine for food, and food for wine. When he left RN74 he was looking for a more intimate environment in his new venture. Monsieur Benjamin provides just that, with more casual, rustic cuisine, that stays true to his realm of traditional French cooking.
Monsieur Benjamin
451 Gough Street
San Francisco, CA 94102
(415) 403-2233