This is the way I prepare my chicken soup recipe all the time. A simple hearty, flavorsome creamy chicken soup with and addition of cumin seed that makes all the difference.
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🧅🥕INGREDIENTS🥕🧅
One chicken around 1.5 kg (2 drumstick, 2 thighs and 2 chicken wings)
1 small leek ( just the whitish part of it)
1 onion
1 carrot
1 celery stoke
2 garlic cloves
2 parsley stoke with the leaves on
1 bay leaf
a twig of thyme
1 tablespoon rock salt
half a teaspoon white or black pepper
a teaspoon or more cumin seeds
200 ml liquid cream (heavy cream)
around 6 cups water
1 cup pan fried croutons (optional)
1 tablespoon chopped parsley to decorate
cooking time: 1 hour
Cooking note:
if using a whole chicken cut it into pieces and keep the breast for another meal. you really want to use a good quality cream.
if you want you can just pass the soup through a sieve rather then mix it with a stick blender.
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Quality French homeware:
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete Robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: