A recipe by Hugo Saint-Jacques.
Also read: Korean-style lacquered chicken drumsticks on roasted Chinese cabbage with sesame
Difficulty level: apprentice (easy)
Total yield: 4 to 6 servings
Preparation time: 20 minutes
Cooking time: 30 minutes
INGREDIENTS
Soup
- 2 TBSP. tablespoon (30 ml) of olive oil
- 1 pound (454 g) ground chicken
- 1⁄4 cup (60 ml) salted butter
- 1 cup (250 ml) chopped onion
- 1 cup (250 ml) Macedonian celery
- 1⁄2 cup (125 ml) chopped leeks
- 1 cup (250 ml) Macedonian acorn squash
- 1 cup (250 ml) Macedonian carrots
- 2 bay leaves
- 6 sprigs of fresh thyme
- 2 minced garlic cloves
- 1 12 ounce can diced tomatoes
- 8 cups (2 liters) chicken broth
- 1 16 ounce can rinsed red beans
Trim:
- 1 lemon (rind only)
- 1⁄2 cup (125 ml) chopped parsley
- 1⁄4 cup (60 ml) Parmesan shavings
- 4 long baguette croutons
PREPARATION
Step 1 : Heat the olive oil in a large pot and fry the minced meat for 3 to 4 minutes, season with salt and pepper. Then remove from the pot and set aside in a bowl.
2nd step: Add the butter to the same pot and sauté the onion for 1 to 2 minutes, followed by the leek, carrot, celery and pumpkin, then sauté for 4 to 5 minutes. Then add the thyme and bay leaves and season generously with salt and pepper.
Step 3: Then add the chicken broth and canned tomatoes and return the meat to the soup. Simmer for 25 to 30 minutes, then add the canned beans. Cook for another 5 minutes and season to taste if necessary.
Step 4: To serve, garnish with lemon zest, then chopped parsley and a few shavings of parmesan. Serve with long croutons.
Enjoy your food !