In Canada and the Nordic countries, tubers are a seasonal staple food during the cold winter months. When tender, fresh vegetables are not available, frozen vegetables harvested and packaged at the best time of their ripeness are a viable alternative. A hearty, full-bodied soup offers warmth, hydration and nourishment in one dish. Ingredients can be easily combined and substituted with what you have on hand.
Ingredients for 4 portions
- Egg noodles 140 g
- Butter, unsalted 17 g
- Olive oil, broken down 20 ml
- Onion, diced medium 70 g
- Chicken breast (2 pieces), boneless and skinless, into 2-cm cubes - 270 g
- Leek, sliced 50 g
- Celery, diced medium 70 g
- Celeriac, diced 1 cm 70 g
- Garlic, chopped 3 g
- Chicken broth 800 ml
- 00 flour 35 g
- Carrots, medium sliced 140 g
- Peas, frozen 70 g
- Corn, in frozen grains 70 g
- Salt and freshly ground pepper At will
- Liquid cream 80 ml
- Sprigs of fresh thyme, chopped (optional) 3
Preparation
Cook egg noodles al dente in boiling water. Cool them and season them with 5 ml olive oil. Set them aside.
In a 4-quart saucepan, heat the remaining 15 ml of olive oil. Brown the chicken breast, then remove and set aside.
Heat the butter in the saucepan until it begins to foam. Add the onion, leek, and garlic and let them wilt for 3-4 minutes, until the onions are translucent.
Pour in the flour and stir to make a roux. Gradually add, in 4 to 5 times, the chicken broth, each time stirring thoroughly to prevent lumps from forming and to allow the roux to thicken the broth.
Combine the carrots, celery, celeriac, and chicken and simmer for 15 minutes. Add the frozen peas and corn and simmer for another 2 minutes.
Complete the soup with cream, chopped thyme, and boiled noodles. Heat it well and adjust the seasoning.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.