When soup is so easy to prepare, why but why do I not make it more often?
I had bought a roasted chicken; used the carcass to make the chicken stock, had some potatoes laying around, some cilantro pesto in the freezer waiting to be used up and voilà!
Sure, it is not sophisticated, not fancy, and frankly, I don’t care!
- 6 cups of strong chicken bouillon
- 2 pounds of potatoes ( I used a mixture of sweet and white fingerling)
- 1 pound of onion, chopped (can replace with leeks, which would have an even better flavor)
- olive oil
- 3 Tablespoons of cilantro pesto (using a bunch of cilantro and 6 cloves of garlic)
- Make a chicken stock by boiling the carcass of a chicken or a few chicken pieces for one hour or longer, until the stock is very fragrant; strain it and reduce it by one third to make it even more concentrated.
- Fry the onions in some olive oil until browned and add them to the chicken stock; add the diced potatoes, a cinnamon stick and salt and pepper. Simmer the mixture for 30 minutes or longer, adding two or three cups of water if needed, until the potatoes are soft and cooked.
- Whisk the cilantro pesto (or basil pesto) in the soup the last 5 or 10 minutes of cooking. Serve.
For a cilantro pesto recipe, click here.
31 Comments • Comments Feed