Enlightened Cream of Tomato Soup

Warning – The story behind this soup is a long one. A melodrama in three acts as it were. Act I It all started with a chicken that I purchased some weeks ago, in order to get a single chicken liver to use in a Bolognese ragu. After removing the liver from the little packet stuffed inside the chicken, I put the neck back in the cavity, put the chicken in the freezer and made the Bolognese. Act II Two weeks later, I took the chicken out of the freezer, put it in a pot with some veggies and water and cooked it, giving me a meat to make soft tacos for the a couple of dinners and lunches. And also a gorgeous chicken broth, which I froze to use later. Print Recipe Chicken Broth and Cooked Chicken InstructionsWash chicken. Place it in a big soup pot along with chicken neck; an onion studded with 2 cloves and cut in half; a large leek, a large carrot and stalk of celery each cut into thirds; a turnip and parsnip cut into halves; a few sprigs of fresh thyme, and a handful of fresh parsley. Cover it all with cold water and for good luck add a small box of chicken bone broth (optional). Add a sprinkling of salt and pepper, simmer over low heat for a couple of hours till chicken is falling off the bone. Strain the broth, saving the chicken for later use, and refrigerate the broth overnight. De-fat and freeze in 3 cup batches. All week I wondered what I should make with that broth. Motza ball or chicken noodle soup? Not in the mood for t...
Source: The Blog That Ate Manhattan - Category: Primary Care Authors: Tags: Soups cream tomato soup Source Type: blogs