Potage Bonne Femme
 
Potage Bonne Femme
 
SLURP RECIPE

Potage Bonne Femme

40mins
easy
Servings: 1

This is a delicious soup that, to me, proves the fundamental importance of a real chicken stock base. If made with water, it's just not the same thing. There is a stickiness from the gelatine rich chicken bones and a richness to the umami chicken flavour that cannot be replaced. For me this has been a staple and probably one of the first things I ever learned to cook. My mother made this soup frequently. In fact, she made it pretty much every time we had roast chicken (which was at least once a fortnight). She would always make a stock from the bones, and if we saw her making stock, then we knew this wonder soup was on the way. Adapted from Melinda Heathcote's Recipe.

Written by Ros Heathcote Founder, Borough Broth

Ingredients

Free-Range Organic Chicken Bone Broth
£6.15
£6.15

Instructions

  1. Slice the leek into half cm thick rings (or thereabouts).
  2. Heat up the fat in a medium sized pan on a low heat, add the leeks and cook very slowly until soft. Make sure they don't brown.
  3. Dice the carrot and potato and add to the now warmed leeks, also add the bone broth and water at this point. Now raise the heat and bring to a boil.
  4. Once boiled for around 10-20 seconds reduce the heat down to a slow simmer and leave for 20-30 minutes.
  5. Either blend with a hand blender or pour into a standard blender (ensure you allow it to cool if you're using a standard blender, otherwise it'll spurt out of the top. Not fun).
  6. Season generously with salt and pepper and serve. At the point you can add some cream or parsley on top, but in my opinion it's creamy as it is. There is beauty in its simplicity. But whatever floats your boat. Enjoy!