1/4 Cut up with bones Chicken
3 Stalks chopped 1 inch appart Celery
2 Medium peeled and chopped an inch apart Carrots
7-8 Whole peppercorns Peppercorns
1 Teaspoon Geramin La Brie’s Garam Masala
1 Teaspoon Geramin La Brie’s Cunningham Blend
In a deep pan add the above add 3 cups of water and slow cook- cook for about 45 minutes. A great soup if cooked and reduced more this can be used as basic stock- You may freeze this by straining it and using it later on when needed.
In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg, rice, lentils, flour, and grains; many popular soups also include pumpkin, carrots, and potatoes.
Soups are similar to stews, and in some cases, there may not be a clear distinction between the two; however, soups generally have more liquid than stews.