Chicken Soup Au Pistou
by fig + fauna farm on 02/29/12
Our Chicken Soup is a meal in the making for days. It begins with a vibrant herb and wine roasted chicken. We devour the dark meat as soon as it debuts from the oven. If I can keep from comsuming it all, I store the white meat to be continued on the following evening.
Early the next day, the frame of the chicken becomes the start of a bone broth, by submerging it into simmering water for several hours - until the bones are soft and free of minerals. Straining the broth provides a nurturing golden liquid that finds company in many of our meals, but soup is one where it truely shines.
The soup is then ready to be made. In a large pot, I pour the fresh broth, onions, carrots, white chicken meat and anything else complimentary to the flavor. The smell is comforting in every sense of the word. I can't help but to bring the outside in - so I gather a handful of spicy Arugula and blend it into a paste, smoothing it with extra virgin olive oil. A spoonful of pistou can accompany any pasta or sandwich, but tonight it has a home twirling in the broth of Chicken Soup.
Pistou/ a cold sauce made from cloves of garlic fresh basil/herbs, and olive oil. Some more modern versions of the recipe include grated parmasan, pecorino or similar hard cheeses.
/// PHOTOS BY ROSE E MARTIN
For more details on how to make a perfect Bone Broth as well as the oustanding health benefits, check out my favorite resource - Nourished Kitchen.
CHICKEN SOUP AU PISTOU
Serves Two
You will need:
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2 cups Bone Broth or quality broth
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4 Carrots, sliced
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1 Onion or Shallot, chopped
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2 cups Cannelini beans, cooked and drained
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White Chicken meat, optional
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a few sprigs of Thyme
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1 Bay Leaf
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Pistou, to taste
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Salt/Pepper
In a large stock pot, combine all ingredients except Pistou and simmer until carrots are tender. Remove the Thyme and Bay leaf before serving.
For the Pistou -
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1 handful of Arugula
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1 clove Garlic
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1/2 cup Walnuts
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Parmasano Reggiano, to taste
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Extra Virgin Olive Oil, until smooth
