I love making this Soup Weekly when it's cold outside :)

Por Chef Jean-Pierre · 120 min

Ingredientes

Modo de preparo

1. Put the olive oil in a large stockpot and sauté the onion until light golden brown. Add the chicken bones, celery, carrots, leek, garlic, peppercorns and thyme, then add enough water to cover everything.
2. Bring to a boil, then reduce the heat and simmer gently for 1 to 1 1/2 hours.
3. Remove the chicken legs and keep them in a bowl covered with stock until later.
4. Cook the stock for another hour, then strain it through a fine-mesh sieve and discard the solids.
5. In a soup pot, cook the bacon until crisp. Add the onion and sauté until translucent, then add the jalapeño (if using), garlic, celery, leeks, potatoes, carrots, sage, salt and curry. Pour in the stock to cover.
6. Bring to a boil, then reduce the heat and simmer until the vegetables are tender, about 45 minutes to 1 hour.
7. Shred the reserved chicken legs with two forks and add them to the soup. Add the corn, cheese and heavy cream, and bring to a boil.
8. Thicken the soup with the cornstarch and water mixture until it reaches the desired consistency. Adjust the seasoning and serve hot.

Resumido do vídeo de Chef Jean-Pierre. Assista para ver os detalhes.

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