Tag Archives: Celery

My Grandmother’s Chicken Soup

2 Dec

My Grandmother’s Chicken Soup

Serves 6 people

Now that the outside temperatures are starting to drop and more and more people are starting to get a cold or a flu, it is time for me to share my Grandmother’s Chicken Soup recipe with you. My darling Grandmother, Josephine, is 93 years old and alive and kicking. I can’t help but think the weekly doses of chicken soup has something to do with it 😉



4 big chicken legs (approx. 850 gr)

1.5 L of water

1 clove of garlic

1 white onion cut into four pieces

1 big carrot, peeled and coarsely chopped

2 celery stalks with leaves, coarsely chopped

2 sprigs of parsley

1 sprig of thyme

1/2 tsp.  salt

1/4 tsp. white pepper

¼ tsp. of mild curry powder

75 gr fine egg noodles

2 or 3 chicken stock cubes


Put the chicken legs in your stockpot and add 1.5 L of water. Add the garlic, carrot, celery, parsley, thyme, salt, pepper and curry powder.

Bring to a boil and, once boiling, reduce the heat.  Allow to simmer for approximately 2 hours or until the water is yellow and the meat is tender. The meat should almost be falling off the bones.

Turn off the heat and let the soup cool down. Drain the vegetables and chicken from the soup. Now it is time to refrigerate the stock preferable for one night. A layer of fat will rise and harden at the top of the stock. Now you can easily skim the fat of with a spoon.

If you don’t have the time to leave the soup for the night you could pour it into containers and leave them in the freezer for an hour to hasten this process.

Boil the soup again, once skimmed, and add the chicken stock cubes. Once the cubes have dissolved add the pieces of deboned chicken and fine egg noodles. Before serving you can garnish your soup with some chopped parsley leaves.

Bon Appetite 😉

Celery Pear Soup

18 Nov

Celery Pear Soup

serves 6 people

This soup, with its Canadian origin, is truly delicious and feels like velvet on your tongue. Many people are not fond of fruit in their savoury dishes, but I promise this soup will not turn out sweet, it will turn out heavenly. Hope you will give it a try and tell me your experience.


3 tbsp.  butter

2 bags of green celery finely chopped

2 white onions diced

1/2 tsp.  dried thyme

1/2 tsp.  salt

1/4 tsp. black pepper

1.5 L vegetable stock

3 pears peeled, cored and diced

125 mL half fat crème fraîche


Melt the butter on medium heat in your stockpot. Fry the onions until translucent and add the celery, thyme, salt and pepper. Cover the ingredients and stir occasionally for about 15 minutes or until softened and translucent (not brownish).

Pour in your stock and bring to boil. Once boiling reduce the heat and simmer for 10 minutes or until the celery is very tender. Now add the pears and cook for another 5 minutes or until pears are tender.

Turn off the heat and let the soup cool down for a few minutes. Then purée the ingredients with a hand blender in the stockpot or puree in batches in your blender. Pour in the crème fraîche and heat through without boiling.

Bon Appetite 😉