Onions, carrots, celery, garlic and parsley are all things you can get in season right now. I can buy them all from local farmers who use organic farming practices.
Nutrient dense, homemade chicken stock simmered with real vegetables and contains real chicken flavors without the chicken. Nothing beats that delicious, lip smacking gelatin from a true bone broth.
Homemade noodles add such an amazing effect. Here is a recipe for those so inclined. If you are not up to making homemade noodles yet, soak some barley the day before and use that instead. Barley is just as nourishing, but homemade noodles are so lovely. The third option being brown rice pasta as brown rice is lower in phytates than other whole grains.
For kefir cream, just culture real cream with milk kefir grains and strain for a nice, thick, rich soured cream. We love cream around here, fresh whipped cream makes anything a treat. It is hard to find raw cream in my area. The dairy where I get my raw milk does not have a real cream separator, so it is not pure cream and does not whip up. I use Trader Joes brand, which is one of the only ones around that doesn’t ultra pasteurized and doesn’t add extra -- stuff. Read the label, it should just be pure cream.
2 tablespoons butter
1 large onion, chopped
2 cups chopped carrots
2 ribs celery, chopped
3 cloves garlic, minced
2 teaspoons salt
1/2 teaspoon pepper
4 cups chicken stock
2 cups noodles or soaked barley
1 cup frozen peas
1/2 cup kefir cream (or sour cream)
¼ cup fresh parsley, chopped
Sautee onion, carrots and celery in butter until softened. Add garlic, salt pepper and stock. Simmer gently for 20 minutes. Add noodles and peas, simmer 3 minutes. Remove from heat. Stir a small amount of stock into kefir cream to loosen up and add cream to soup, add parsley and serve. Don’t rush through, take your time and enjoy.
For more slow food recipes, check these out: