So I haven’t forgotten about my last four salads, the issue is more timing. Who wants a cold salad when it’s freezing outside? And since the weather has decided to get a bit colder I’m in soup mode for the moment.
We went to the farmer’s market on Saturday and I’m sad to say it was our last one for the year! I was able to get a few more veggies to support our local farms. My carrots, potatoes, celeriac, and onion were all from the market! I made this soup in my crock pot and the final result was awesome.
I have never used parmesan rinds or celeriac before. As for the rinds I figured why not, I see them all the time in Whole Foods and wanted to give them a shot. As for the celeriac, they had a bunch at the farmer’s market so I asked a few questions and realized this is a root veggie I should start to embrace.
- Potatoes, peeled and left whole (I bought 6 small-medium sized)
- Carrots, peeled and chopped large to match potatoes
- Onion, chopped
- Garlic, chopped
- Celeriac, peeled and julienned with a mandolin
- Chicken Thighs, 1 lb, I used boneless
- Parmesan Rinds, I bought a pint container filled with about a dozen chunks
- Dried Parsley, 1 t
- Dried Thyme, 1 t
- Bay Leaf
- Quart Chicken Broth
1. Prep your veggies. I left the potatoes whole since I opted not to use any noodles and wanted some sort of starch that was substantial. The celeriac is a pain to julienne, but I wanted the flavor to get lost in the soup to add to the broth so I made it happen.
2. Place all ingredients except salt in a crock pot, set on low for 8 hours, and let it work its magic.
3. Once everything is cooked remove the parmesan rinds. They become soggy but hold their shape so they are easy to remove. Taste broth, salt, and add any other seasoning necessary. I chose not to salt before hand since the parmesan rinds add plenty of saltiness and didn’t want to ruin the soup.
EAT! Josh said this soup had a bit of onion soup flavor to it from the cheese. I can see where he was coming from, but to me it just tasted like a delicious chicken soup!