I had so much fun making this for my friends who live on a farm in South Langley. Fresh just picked corn on the cob from the Corn Shack. All of the fresh produce from White Rock farmer’s market. Roasting the corn with the silks on elevates the taste and it is so satisfying.
This lovely light summer cold soup makes your mouth dance. It is full of fresh farm to table ingredients that make you smile. The fragrance is intoxicating and inviting. Oh, did I mention super easy and quick to make. For the finishing touch in your bowl, I would add roasted black sesame seeds and microgreens as they are full of calcium. Enjoy!
I enjoy making this ‘hug in a mug’ chicken soup because it feels just like that, a hug. It is comforting and reminds me of fond childhood memories of the soup simmering away on the stove and the smell, oh so inviting and welcoming. Oh, and amazing for your immune system, just like a hug. I also feel that this soup feeds my emotional health as well, not just bringing comfort but joy and deep nourishment that makes me feel looked after.
Ingredients:
1/4 pound unsalted butter
5-6 onions, thinly sliced
Garlic, crushed (I like lots like ½ head)
1 tbsp raw apple cider vinegar
4-6 c liquid gold J (bone broth)
1 c dry white wine
Sea salt and pepper and option cayenne pepper
Cheese – optional
Croutons or French bread – optional
Parsley – optional
Method:
In a large heavy soup pot heat butter add the onions and cook on low heat for about 8 or so minutes, stirring constantly.
Add garlic, vinegar and cook for about 20 minutes, stirring occasionally.
Pour in the broth, wine and spices, keep it a simmer uncovered for about 1 hour.
Pour into soup bowls, top with cheese and croutons, if you want or just dunk your bread in the soup.
Enjoy 🙂
Ingredients:
Chicken breast, cut up or chicken from your roasted one that you made your stock from 🙂
1 c red lentils, rinsed
4 c homemade chicken broth or water
2 tbsp olive oil
1 onion, chopped
3 garlic cloves, chopped
2 carrots, chopped
2 celery, chopped
Sea salt & fresh ground pepper
1 tbsp oregano
1 tbsp turmeric
Bay leaf
Parsley
Directions:
Sauté onion for about 3 min in the oil, add salt and pepper, add garlic for another minute or so
Add carrots, celery, sauté till soft about 5 min or so
Add chicken, oregano and turmeric
Add broth or water, bay leaf, bring to a boil, add lentils, then simmer for about 20 min until the lentils are soft
Adjust seasonings
Top with parsley
This is a basic chicken soup, you can use noodles or yams or rice in place of lentils, add some greens at end of cooking for added vitamins.