4 tsp (20 mL) organic coconut oil or extra virgin olive oil
1 medium organic onion, chopped
1 large garlic clove, chopped
2 cups (500 mL) of sliced leeks
2 cups (500 mL) of cubed, peeled potatoes
1 zucchini, sliced thin
3 cups (750 mL)or homemade chicken bone broth, or organic store bought brand
2 cups (500 mL)organic raw milk, can use almond, hemp, cashew, or coconut milk instead (not the canned coconut milk as it will be too thick).
1 tsp (5 mL) chervil
Himalayan Pink or Sea Salt and fresh ground pepper to taste (verify if your broth already has salt in it, you might not want to add more).
In a large pot, sauté the vegetables in the oil for 2 minutes or so, just to get them translucent but not colored.
Add the chicken broth and bring to a boil.
Cover the pot and let it simmer for 30 minutes.
Using a hand held blender, blend the vegetable until all smooth. If you don’t have a handheld blender, a food processor works just as well. I just like the convenience of not having to clean another article. Do be careful not to splatter as the liquid is hot.
Once the vegetables are puréed add in the milk and chervil.
This is one of my favorite stew dish that I’ve learned from my husbands’ aunt, Madeleine, who flew to Canada from France just for our wedding in August 1979. It is a traditional French dish, simple enough that I think anyone can make but yet, this blanquette, has a delicacy to it that it is often found on the menu of high end restaurants. I like to reserve this dish for special occasions such as the holidays, someones birthday or an anniversary. Hope you’ll enjoy it as much as my family does. Bon Appétit!
1 Tbsp organic grass fed butter
1 pound veal cubes (meat from the shoulder)
1 Spanish, Sweet or Vidalia onion, chopped
2 celery stalks, chopped in 1/4 inch pieces
1/2 tsp Tarragon
1/2 tsp thyme
1 basil leave
3 parsley branch
8 small new potatoes, peeled (if you do not have the small potatoes, you can use bigger ones but cut in quarters or halves depending of your potatoes)
2 carrots, sliced 1/4 inch thick
1 red pepper cut in approximately 1/2 inch pieces
1 can organic button mushrooms, drained (try to find a PBA free lined can)
2 cups organic chicken broth (homemade chicken bone broth is always best)
1 cup organic dry white wine
4 Tbsps heavy cream
Sea salt & freshly ground black pepper
Roux for thickening made of: 2 Tbsps butter and 2 Tbsps flour (I use gluten free flour)
On a low heat, melt the butter in a large pot. Add in the veal cubes and cover for 2 to 3 minutes. Turn the cubes around and cook for another 2 to 3 minutes. You do not want to brown the meat only sear it. Salt and pepper to taste.
Add the chopped onion, celery, potatoes, carrots, spices and broth and simmer for 1 hour. Cover pan but leave space for steam to escape (I put a wooden spoon to one edge of the pot and then the lid so it leaves a nice gap).
Add in the red pepper cubes and button mushrooms and let it cook another 7 to 8 minutes.
Scoop out most of the bouillon into a smaller pot and let it reduce on a high heat for about 10 minutes then lower the heat.
Meanwhile, prepare the roux and add it to the reduction when ready using a whisk to blend well. This sauce should remain a nice and creamy consistency (no clumps). Pour this sauce to the main stew dish.
Heat the entire stew for another 5 minutes, check seasoning and add the heavy cream while mixing gently to incorporate.
Serve garnished with some chopped parsley. This dish keeps well in the fridge and can be easily reheated the next day.
Himalayan or Sea Salt and fresh ground pepper to taste
In a large pot, set the heat to medium and add the avocado oil.
Add in the chopped onions, garlic, leeks, and cubed potatoes. Cook for a few minutes until the vegetables soften.
Pour in the bouillon and bring to a boil. Then, lower the heat, cover and simmer for 25 minutes.
Use a food processor or an immersion blender to purée the vegetables until the soup is perfectly smooth.
Add in the chervil, continue to heat the soup for another 8 minutes.
Season to taste.
Note~If the soup turns out too thick for your liking, you can add a bit more bouillon to bring it to the consistency that you prefer. I sometimes don’t measure the leeks exactly as I just want to use them all up. This can alter the thickness of the soup so I just make minor adjustments.
2 Tbsps extra virgin olive oil, avocado oil, duck fat, or organic grass-fed better
1 large Vidalia or Sweet Onion, chopped small
2 carrots diced small
2 celery sticks diced small
1 garlic clove, peeled and chopped
4 oz pancetta diced (You can use bacon if you can’t find pancetta)
5-6 cups vegetable or chicken broth (depending on how thick you like your soup)
2 sprigs of fresh Thym or 1 Tsp of dried
2 Bay leaves
1 pinch of Herbes de Provence
1/2 cup flat Italian parsley chopped
Salt & Pepper, freshly ground
Put rinsed and cleaned out lentils in a pot of water that you will bring to the boiling point, stop cooking and rinse immediately. Keep on the side until needed.
In a large pot, melt the duck fat or butter, or use olive oil. On medium heat add the diced vegetables and sautée for about 10 minutes stirring, you do not want to color the vegetables only sweat and start cooking.
Add the garlic and the pancetta if using (you could use some bacon instead). I try to make a small spot in the middle to cook the pancetta so I can see when it’s done, same with the bacon.
Add the broth, Thym, bay leaves and Summer Savory Leaves.
Lower heat to simmer, cook for about 30 minutes or until the lentils are soft.
Correct the seasoning, add salt and pepper as needed (if your broth is already salty you might want to skip the extra salt)
Add the parsley before serving.
When cooking a ham, set aside the broth for this soup (freezes well). It gives a particularly good flavor to any bean or lentil soup. You can also add some of the ham meat, cut in small bite size cubes, if you wish to do so.