Roasted carrot onion soup
I generally love soups. Now before I give you the recipe I have to admit one thing, in my experience soups cannot get their flavours if you do not have a good stock at your disposal. For those who eat chicken a good bouillon is one of the best blessings and for vegetarians a good vegetable stock is a must.
This recipe is a teeny bit elaborate but the end result is just so soul warming that you don't mind the lengthy process. Its lengthy but does not need much energy and you actually get two dishes in the end
What you need to serve 3 to 4 people
5 to 6 small sized onions but not the tiny variety
1 head of garlic
4 leg plus thigh of chicken with the skin (the 4 legs and thigh together should weight about 1.5 kilogram) or a whole chicken weighing about 1.5 kilogram
Half a stalk of fresh celery
1 litre chicken stock
Salt and pepper as per taste
2 tbsp finely chopped spring onion
Start by cutting the carrots and onions roughly and making a bed of them on a roasting pan . Roughly chop the celery and toss it in and then melt 20gm butter and pour it over the vegetables.
Now season the chicken with the salt and pepper and then massage it with the rest of the butter and leave it aside for 15 minutes. Now preheat oven to 220 C and place the chicken on the bed of vegetables and roast for 1 hour or so or till the chicken juice runs clear.
Now take out the chicken and let it rest covered in kitchen towel for 15 minutes and in the meanwhile peel the roasted garlic cloves and bring your stock to a boil and add the vegetables , peeled garlic and the juice in the roasting tray and then blend all of it to make a smooth paste. Now bring it to a boil again and check the saltiness and add some salt if you want to and simmer for 5 minutes and add the finely chopped spring onion.
Ah its one of the best soups I have ever had all thanks to the fatty goodness.
As for your chicken you can save it for a gorgeous sandwich