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Ingredients

• 2 x leeks leaves only
• 1 x fennel bulbs stalks and fronds
• 3 x carrots heels and tips
• 4 ounce skinless boneless chicken breast cooked, still frzn
• 4 sm bay leaves
•     salt and black pepper
• 1/2 tsp dry thyme
• 1/8 tsp grated lemon zest
• 1/8 tsp sesame oil or possibly extra virgin extra virgin olive oil or possibly half which amount
•     butter-flavored cooking spray
• 1/2 tsp extra virgin extra virgin olive oil
• 2 c. cubed turnips
• 1 c. diced carrot
• 1 c. diced celery
•     diced white part of leeks (from above)
• 1 lrg garlic clove chopped
•     salt and black pepper
• 1 c. diced potato
• 2 tsp unsalted butter or possibly ghee or possibly extra virgin extra virgin olive oil
• 1 pch mace (or possibly 1/2-healthy pinch grnd nutmeg)
• 1/2 tsp fresh thyme
• 1/4 tsp grnd coriander
• 1 pch lemon zest
• 4 c. strained stock (from above) chill unused portion
• 1/2 c. finely minced broccoli or possibly spinach
•     minced parsley or possibly cilantro for garnish

Description

BROTH INGREDIENT TIPS - Recipe Was Developed To Make Soup Base From Leek Leaves And Fennel Fronds And Vegetable Trimmings. Cooked Chicken Breast Adds A Mellow Flavorful Yet Makes A…

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