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Cream of Vegetable Soup

2 medium onions or leeks, peeled and chopped
2 carrots, peeled and chopped
4 Tbsp. butter
3 medium baking potatoes or 6 red potatoes, washed and cut up
2 quarts chicken stock or combination of filtered water and stock
several sprigs fresh thyme, tied together
½ tsp dried green peppercorns, crushed
4 zucchini, trimmed and sliced
sea salt or fish sauce and pepper

Chicken Stock (Bone Broth Soup)

1 whole free-range chicken or 2 - 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings

gizzards from one chicken (optional)

feet from the chicken

4 quarts cold filtered water

1/2 tsp salt per quart of water

2 Tbsp. vinegar

1 large onion, coarsely chopped

2 carrots, peeled and coarsely chopped

3 celery sticks, coarsely chopped

1 bunch of parsley