Ridiculous really… but it still makes me giggle. He was very silly that way and I guess he still is. Any whoooo…
My secret is and always has been that I use two packs of soup greens (which are simply the vegetables listed below in ingredients, prepackaged by my grocer. I have noticed that most US supermarkets have them ready to grab and go in the produce isle). I peel and chop all the vegetables and I serve them in the finished soup.
Extra greens and an organic, cage free chicken – that’s my secret!
1 plump roasting chicken
2 large yellow onions, peeled and quartered
6 carrots, peeled and cut into 1 inch pieces
4 stalks celery, washed and cut into 1 inch pieces
4 parsnips, peeled and sliced into 1 inch pieces
2 white turnips, peeled and chopped into small cubes
2 leeks, cleaned and sliced
1-2 cloves whole garlic, peeled (optional)
handful fresh parsley
handful fresh dill
kosher salt and black pepper to taste
- Place the chicken, onions, carrots, celery, parsnips, turnip, parsley, dill, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil.
- Simmer, uncovered, for 1-2 hours. Remove chicken and allow it to cool. Remove the meat from the chicken and put back in pot.
- Remove entire pot of soup from heat, let cool (I put it overnight in the fridge), remove the surface fat, then reheat the soup as follows, or pack in containers and freeze.
To Serve The Soup:
- Simmer over low heat for 5 minutes to reheat the vegetables and the chicken. Season, to taste, and serve.