FUN with SOUP
January 11, 2017 | Cooking
STONE SOUP
1 stone large enough that it won’t get lost in the soup. Quartz is good as it won’t break down while cooking.
1tbsp. butter
1 medium onion, chopped
2 celery stalks, chopped fine
2 large carrots, sliced
1 large garlic clove, pressed
6 cups chicken stock
2 boneless chicken breasts, chopped
1 tsp. dried thyme *
1 tbsp. dried parsley *
2 cups penne pasta
Freshly ground pepper to taste
Freshly grated Parmesan cheese
Scrub the stone with dish soap. Rinse thoroughly.
Melt the butter in a large pot on medium heat. When the foam subsides turn heat to medium-high. Add onion and sauté for 3 – 4 minutes. Stir in celery and carrots. Continue to sauté for 6 – 8 minutes. Lower the heat to medium. Add the garlic and stir for 30 seconds.
Carefully pour in the stock. Stir in the chicken and then herbs. Gently lower the stone into the soup. Stir in the pasta.
Increase heat and bring the soup to a boil. Cook until pasta is done al dente. Be sure to stir often.
Remove stone and ladle into individual bowls. Pass the cheese in a separate dish.
Serves 6.
* fresh herbs are excellent if you have them. Use nine springs of each in place of the dried herbs.
May you enjoy all the days of your life around a well laden table!
Sloane Taylor
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