Chicken broth with julienne of vegetables
Light and filled with root vegetables, this delicate broth is a comforting starter for cold winter evenings
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
5
MINUTES
Ingredients
1.5l well-flavoured homemade chicken stock
50g carrots
50g celery
50g white turnip
50g leeks
flat parsley
4 spring onions, cut at an angle
Method
First, julienne the vegetables. Peel and cut the carrot, celery, turnip and leek into very thin strips.
Heat the broth, season with salt and freshly ground black pepper. Add the julienne, bring back to the boil and simmer gently until the vegetables are just cooked, 5-6 minutes.
Ladle into bowls and scatter with parsley and spring onion.
