Halibut Soup With Parsnips and Leeks
6 parsnips (peeled and cut in slices)
2 big leeks (cut in slices)
Shredded halibut (or whatever other fish you are using)
Salt and pepper to taste
a squeeze of lemon or lime to serve
Bring to a boil the 2 jars of Halibut stock (about 2 liters each (33 oz per jar))and one liter of water. Toss in parsnips and leeks. simmer for about 40 minutes on medium heat or until parsnips are soft. Season with salt and pepper. Serve hot with a fresh squeeze of lemon or lime.
Homemade Chicken Soup
Now that you’ve read the magic behind a beautiful broth to make this effortless and delicious soup you will need a big deep pot or a crock pot. A word of caution: if you are going to cook this in a pot or on the stove be aware of your surroundings. This calls for a long cooking time and a hot burner can cause expensive remodeling costs. So unless you live in a cave I highly recommend a crock pot.
1 whole free range chicken (3-4 lbs chicken) or bony chicken parts like necks, backs, breastbones and wings.
12 cups of water
2 sticks of celery
1 head of garlic
1 tbs white vinegar
4 big zucchini
pinch of salt
pepper to taste
In a big pot put the chicken (I like to place it in whole and cleaned, but you can also cut it in pieces), the onion,the head of garlic, sticks of celery and white vinegar and simmer for about 4 to 8 hours (you want the soup to come to a boil, then reduce the heat until steaming hot but not boiling, we want it to be barely simmering for a slow cooking process, this way you won’t get a tasteless broth and boiled chicken, you’ll get moist tender chicken)
Once the stock is ready,take out the chicken and let it cool. Shred some of the chicken for the soup. Then we are going to chop all vegetables (zucchini and carrots) in small cubes or triangles, however you prefere it. Toss vegetables in soup bring to a boil and let it simmer for 20-30 min or until veggies are medium soft. Toss the bunch of cilantro 5 min before it’s done and soup it’s ready to enjoy!