Ingredients :
- 1 cup butter
- 1 white onion, jullianed
- 1/2 to 3/4 cups flour
- 1 bulb garlic
- 5-7 carrots (width dependant), peeled and chopped
- 5-6 stalks celery, chopped
- 1/2 cup olive oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 cartons chicken stock (32 oz cartons)
- 1 carton vegetable stock (32 oz)
- 1 can cream of celery soup
- 3/4 teaspoon thyme (ground)
- 3/4 teaspoon white pepper (ground)
- 2 tablespoons fresh grated ginger OR 2 inches of pealed fresh ginger, split into quarters
- 1 2.5-3 lb rotisserie chicken, deboned, shredded
Method :
- Preheat your oven to 400 F, line a cookie sheet with foil.
- Toss your chopped carrots and celery in the 1/2 cup olive oil, black pepper and salt.
- Cut the top off the bulb of garlic so that you expose the cloves, drizzle a little olive oil over the cut top and wrap with foil, leaving a little room to it allow room to steam while it roasts.
- Put your bulb pouch in the middle of your sheet pan, single layer your carrots and celery around it. Put this in your oven.
- Roast the veg for 35 minutes.
- While the veg roasts, melt your butter in a large thick bottomed pan (a soup kettle works best), once melted and simmering add your onions. Infuse your butter with the onions for 5-8 minutes, stirring often. Add the flour slowly, allowing it to combine between additions.
- Its very important once you start adding flour that you do not stop stirring or you could end up with burnt bits or lumps.
- Once your rue starts to deepen in color, roughly 10-15 minutes, add your first carton of stock. Mix well, then add the rest of the stock. Mix your cream of celery with 3 cups water, then add to the stock mixture.
- Note: its important to thin the cream soup prior to adding it, otherwise youll have clumps.
- Add 5 bay leaves, the thyme, ginger and white pepper.
- Wait out out your veg timer with your broth on medium heat.
- Once the veg timer goes off, set the garlic bulb bundle aside and add the roasted carrots and celery directly to the soup.
- Carefully squeeze the cloves out of your garlic bulb onto a clean cutting board and make a paste of them (i do this by hand with the flat of a chefs knife, in a smash and scrape method, or in a mortor and pestle). Once smooth(ish) add the garlic paste to your soup.
- Add your shredded chicken and cook for 5minutes on low-medium heat, covered.
- Taste and adjust to your preferance, normally i need to add a little salt at this point, but this should be to your taste not mine!
- Finally your starch, during the last 5 minutes i will normally add a thick egg noodle, about half a large bag gives more then enough. This could also be served over rice.
0 komentar:
Posting Komentar