Chicken ragout soup

Ingredients

• 400 g Chicken breast, boneless, skinned, diced
• 100 g Carrots
• 100 g Turnips
• 100 g Washed whole celery root
• 100 g Potatoes, peeled, cubed
• 1/2 pcs Washed, unpeeled onion
• 1 clove Garlic
• 1/2 pcs Whole tomato
• 1/2 pcs Desseded pepper
• 1 sprig Parsley, fresh, chopped
• 1 pcs Bay leaf
• 3 pcs Black peppercorns
• 1 tsp Parsley, fresh, chopped, for servingr
• 100 g Green peas
• 800 ml Water
• 3 tsp Salt

Method

1. Prepare all the vegetables.
2. Roast the meat cubes in some oil, season it with salt, then add some water in and stew it half-cooked.
3. Add the vegetables – except the green peas. Add all the seasonings with 1tbsp tarragon, 2tsp salt. Pour enough water to cover the ingredients then boil the soup until the meat gets soft.
4. While boiling, put the green peas in another pot to boil. When they get soft, add the peas to the soup.
5. Taste at the end, and add more salt if needed.