Monsieur Benjamin's chicken and vegetable soup recipe

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Monday, January 5, 2015
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Soup is on! A delicious and hearty meal the whole family will love!

Soup is on! A delicious and hearty meal the whole family will love!

Recipe: Chicken and Vegetable Soup

3 Quarts of soup


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:

  • Season the chicken legs with olive oil, salt, and pepper. Roast in a 400 degree oven until nicely browned and fully cooked. About 20 minutes.
  • Peel the carrots and turnips.
  • Cut the carrots, onions, turnips, celery, fennel, leeks and savoy cabbage into large pieces, about 2".
  • Slice one head of garlic in half.
  • Combine all ingredients for the Double Chicken Stock in a pot and simmer over medium heat for 90 minutes.
  • Once finished the roasted chicken legs should be reserved and the meat picked to be used in the soup garnish.
  • Pour the stock though a cheesecloth lined colander, reserving the liquid, and all other vegetables get discarded.
  • 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:

  • Roughly chop the vegetables for the soup, keeping the cabbage seperate. The fastest method is to use a food processor. Start by cutting all of the vegetables into large chunks and mix them by hand before processing in the food processor. This will help ensure more even chopping.
  • Work in small batches, and do not overfill the food processor. Pulse 3-4 times until the vegetables are roughly chopped to the a size that would fit on a spoon. There will occasionally be a few pieces that remain too large and can be processed in the next batch. Continue until all vegetables are chopped.
  • In a large saucepan, sweat the chopped vegetables in a small amount of water (or butter or olive oil if you like) for only 4-5 minutes.
  • Add the reserved double chicken stock, bundled herbs, salt, and pepper and simmer for 15 minutes.
  • Add the savoy cabbage and simmer another 10-12 minutes until tender.
  • Check for seasoning and chill or serve immediately.
  • 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