Ultra-comforting winter soup | The duty

This text is part of the special Pleasures notebook

A winter soup made with homemade broth that warms the body and soul! When we return from our favorite winter sport, there’s nothing like it to nourish us gently and warmly in the cold of our Quebec Januarys.

Ingredients

1 C. tbsp (15 ml) sunflower oil
1 cup (250 ml) chopped onions
2 cups (500 ml) sliced ​​leeks
2 cloves of garlic, chopped
2 cups (500 ml) julienned carrots (they should fit in the spoon!)
Salt to taste
8 cups (2 liters) homemade broth (see Tip)
2 cups (500 ml) cooked poultry (see Note)
2 cups (500 ml) cooked naked oats
1 cup (250 ml) cooked beluga lentils
To taste: local hot sauce

Preparation

1. In a large saucepan, heat the oil and sweat the onions, leeks, garlic and carrots with a little salt.

2. When they have fallen a little and are bright in color, add the broth. Bring to the boil, reduce the heat and simmer for about 10 minutes to cook the vegetables.

3. When the vegetables are cooked, add the cooked poultry, cooked naked oats and cooked lentils. Continue cooking until all the ingredients are heated.

4. Taste and adjust the seasoning if necessary (the addition of salt will vary depending on the seasoning of the broth). If desired, add a little hot sauce.

5. Serve with a slice of toasted bread rubbed with garlic.

Note

It’s not uncommon to have leftover cooked poultry, and this soup is a great way to enjoy them in a different way! If you do not have cooked poultry on hand, it is possible to use small pieces of raw poultry, added to the boiling broth in step 3. You then wait until the poultry is cooked before adding the oats and lentils. Along the same lines, if you love meatballs, replace the poultry with your favorite meatballs which can also be cooked in the broth in step 3. You can also keep the soup vegetarian by adding more legumes .

Trick

When you cook poultry, use the carcass to prepare exquisite homemade broths by letting it simmer for a long time with some aromatic vegetables (carrots, onions, leeks, etc.). You can also keep your vegetable trimmings in a bag in the freezer until ready to make vegetable stock.

This content was produced by the Special Publications team at Duty, relating to marketing. The writing of the Duty did not take part.

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