PEA VELOUTE ON ROAST CHICKEN STOCK

serves 6 – 8 people

leftovers of two roast chickens
1 tablespoon oil
1 onion
1 clove garlic
1 carrot
1 parsley root, coarsely chopped
1 big chunk of celeriac, diced
1 small leek
6 cups of water
4 sprigs thyme
2 bay leaves
sea ​​salt and freshly ground pepper
4 cups of green pea
1 cup spinach
1 handful fresh parsley
4 leaves spring garlic
4 spring onions – green part
1 handful of pea shoots
green parsley
flaxseed oil
nigella seeds

This soup would be perfect for those days when the spring is not as mild and balmy as we would expect.  For the cool spring nights and days let us make the pea veloute soup made on the stock cooked on the roast chicken bones. The soup taste, fresh and sweet is deepened by the taste of the rich roast chicken stock. Thick and filling, served with a chunk of bread the soup would make a perfect meal.
Enjoy!

Lilia, xoxo

Heat up the oil In a large pot, then add the onion  and crushed garlic and saute lightly. Then add  the carrot, leek, celeriac and parsley root. Saute the vegetables for a moment then add roasted chicken cascasses.  Pour over the water, add the thyme and bay leaves. Season everything with salt and pepper and cook over low heat for half an hour. Take the pot off the heat, remove the chicken, garlic and the carrot.  Pick the chicken meat and discard the bones together with removed garlic and carrot. Add to the soup thawed frozen or fresh peas and cook for 10 minutes until the peas are tender. Take the soup off the heat, transfer it to the blender, add the spinach, parsley, ramps, scallion and pea shoots and blitz until smooth. Check the seasoning and density and season if need be. You can add picked chicken meat. Serve drizzled with oil and parsley and nigella seeds.

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