Fonds de Cuisine & Potage Crécy avec Quinoa
I had my cousin over for lunch recently, and made her this soup because it's her favourite. It's rich creamy texture, warm full flavour and vibrant fall colour is always a great way to brighten a dark wintery day. And it's a super simple, 6 ingredient recipe!
This soup is usually thickened with white rice, however to amp up the nutrients I substituted quinoa.
I made my own stock. Store bought is always an option, and there are some really great organic stocks available that are reasonably priced. Making your own simply means that you know exactly what goes in and you can create your own depth of flavour.
Stock is a great thing to have on hand in your fridge or freezer. It can be used to make rice, quinoa, stews, sauces, and much more. That's why the French call it the foundation of cooking!
I save up vegetable ends (broccoli, mushrooms, leeks, etc) and store them in the freezer, ready to be added to any stock.
This chicken stock is more elaborate than the simple beef stock mentioned earlier, but it is much more full bodied and not much more work. The main difference is the bouquet garni, which adds a punch of flavour using dried and fresh herbs.
You will want to prepare this the day before you make your soup. It will keep for a up to 4 days in the fridge or freeze it for anytime!
Browned Chicken Stock
1 chicken carcass (chicken backs/ necks can also be used)
1 tbsp coconut oil
2 onions, unpeeled
2 carrots, unpeeled
2 celery stalks with leaves
1 broccoli stem
handful of asparagus ends
handful of leek ends
1 c mushroom stalks
cold water to cover
1 tsp salt
a few parsley sprigs
a few thyme sprigs
2 bay leaves
4 garlic cloves
1/2 tsp dried herbs de provence
wrapped in cheesecloth
Put the chicken carcass in the oven at 400°F for 30 min or until golden. Remove from the oven, transfer the chicken to the soup pot with veggies, discard the fat and deglaze the pan by adding a little water to it and popping it back in the oven for 3-5 min. Remove the pan from the oven and scrap up the brown bits clinging to the bottom. Set aside to be added to the stock.
While the chicken is browning, roughly cut up the onion, carrot and celery. Warm the coconut oil on medium heat in your soup pot. Add the onion, carrot and celery and sweat for 3-5 min, until the onions become clear, but not browned. Toss in the broccoli stem (roughly chopped up), asparagus ends, leek ends and mushroom stalks and stir it up. Continue to sweat the veggies for another 3-5 min. Once the chicken is added, toss in your bouquet garni pour the deglazed pan water into the pot, and then fill to the top with cold water. Bring to a boil then reduce heat to a slow simmer for 4 hours.
Strain the stock into a large bowl, discard the vegetables/chicken, place in the fridge for at least 1 hour (up to 8 hours). Refrigerating the stock will allow the fat that gathers on top to congeal and it will be easier to skim off. Sim the fat off to clarify the liquid the pour in to smaller jars to be stored in the freezer or fridge.
Purée of Carrot Soup
makes 6-8 servings
1 tbsp coconut oil (or butter)
1 finely chopped cooking onion
10 carrots, chopped
4 c chicken stock
2 tsp tomato paste
3 tbsp uncooked quinoa
pumpkin seeds (garnish)
Warm the coconut oil over medium heat. Add the onions and simmer for 5 min, stirring occasionally, until the onions become clear. Add the carrots, chicken stock, tomato paste, and quinoa. Simmer gently for 45 min to 1 hour. Season to taste with salt and pepper, purée with a hand blender. Garnish with pumpkin seeds to serve and enjoy!