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Add a photoThis is a hearty soup based on a recipe from "Bon Appetit" magazine which I simplified it. It's delicious--a meal unto itself. I served it tonight with a green salad. Even my husband loved it--he went back for seconds. Enjoy!
Ingredientes
- 1 tablespoon olive oil
- 1 cup onion, diced
- 2 cloves garlic, minced
- 2 fresh bay leaves
- 2 teaspoons fresh thyme, chopped
- 6 whole allspice
- 1 1/2 cups carrots, 1/3-inch dice
- 2 cups peeled celery root, 1/3-inch dice
- 1 1/2 cups, red-skinned sweet potatoes (yams), 1/3-inch dice
- 1 cup parsnips, 1/3-inch dice
- 7 cups chicken broth
- 1 teaspoon fine sea salt
- Freshly ground pepper
- Diced chicken from a 3-4 pound roasted chicken (skin, fat and bones removed)
- Fresh parsley, chopped for garnish
Direcciones
- Heat oil in a large soup pot over medium heat.
- Added onion, garlic and bay leaves and saute for 2 minutes.
- Add carrots, celery root, sweet potatoes, parsnips, thyme, allspice, salt and chicken broth and bring to a boil.
- Reduce heat, cover and simmer for 15 minutes until vegetables are tender.
- Remove allspice.
- Add chicken, season with salt and pepper and simmer for another 5 minutes.
- Garnish with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 418g | |
| Recipe makes 8 servings | |
| Calories 389 | |
| Calories from Fat 227 | 58% |
| Total Fat 25.23g | 32% |
| Saturated Fat 6.97g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 743mg | 31% |
| Potassium 609mg | 17% |
| Total Carbs 7.35g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.46g | 2% |
| Protein 31.37g | 50% |
