As Spring has arrived, my five year old son and I have been taking walks and noticing the signs of Spring. He's noticed that the proliferation of sour grass and wild poppies are certainly signs of Spring. Even though we are in the midst of a draught in California, we did get some late Winter rains and the green grass covering the hills which should have been a sign of Winter has become a sign of Spring this year.
Unfortunately in our house, a stubborn cold has also marked the beginning of Spring. So while many mark spring with Strawberries and the beautiful tender vegetables greeting us as the farmers markets, we have been thinking about chicken soup. It somehow feels so wrong to be sick when the weather outside is so beautiful. Oh well, what to do but turn to what I like to call chicken soup squared to feel better.
I gave this soup it’s name because it consists of broth cooked twice for a depth of flavor and color that would make any Bubby proud! I use the broth and chicken from my basic meat stock recipe (I wrote about in an earlier blog if you need the recipe), add it to fresh carrot, celery and onions that I puree in the food processor and sautee in lots of grass fed ghee to get a gorgeous bright orange color and flavor. If you have stock on hand and no chicken you can use a store bought roasted chicken instead for an easy meal in a pinch. Try it once, you’ll love it forever, and when Fall hits you'll be happy you have this in your repertoire!
Ghee, lard or chicken fat
2 quarts homemade chicken stock
1 medium yellow onion
2 - 3 stalks celery
3 sprigs parsley (optional)
2 cloves garlic, minced (optional)
½ - whole cooked chicken from meat stock or store bought roasted chicken
sea salt and pepper to taste
Rough chop the onion, celery and carrot. Put in a food processor and process until pureed. Meanwhile, have your ghee heating up in a soup pot. Add pureed vegetables, season with salt and pepper. Keep sauteeing until all the liquid has absorbed. I like to continue to add some broth (just enough to cover and prevent sticking) and cook until this liquid absorbs as well. The longer you do this the less raw onion taste is left and the softer and deeper the flavor. You are by no means browning the vegetables though. Chop up your chicken and add your broth and let the flavors marry for about 15 - 20 minutes on a low simmer. If you’re adding garlic add it now and cook for a couple more minutes. Turn off the heat and add the parsley. Let sit for a fee minutes or chop it up and serve as a garnish. Enjoy!