Meat Chicken and Vegetable Soup or Basic Meat/Chicken Stock Recipes

Ingredients :

2 lamb shanks or 500g chuck steak or a 1.5kg chicken

2 liters water

2 medium onions

2 sticks of celery

1 large carrot

1 medium parsnip

pinch of dried mixed herbs

1 bay leaf

8 peppercorns or coarsely ground black pepper

Method :

Place the meat or chicken and water in a large saucepan.
Peel and chop the onions.
Wash and roughly chop the rest of the vegetables.
Add the vegetables, herbs, and pepper to the saucepan.
Bring slowly to the boil.
Reduce heat and simmer gently for 3 hours.
Strain the soup through sieve.
Basic meat/chicken stock : at this stage you have a basic meat/chicken stock.
Chill in the refrigerator overnight and then skim off any congealed fat.
Makes a good hot beverage, served in mugs.
To make a hearties soup, discard bones and trim any fat/skin off the meat/chicken.
Cut the meat into small pieces and return it, along with the vegetables, to the stock.
Chill soup overnight in the refrigerator.
Skim off any congealed fat.
Serve hot with meat/chicken and vegetables in each serving.

Makes 1.4 liters

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