Recipe:
Prepare the vegetables:
- Wash the celeriac, onions, carrots, and parsley under cold water.
- Peel the celeriac, onions, and carrots. Cut the celeriac in half and remove the skin. Halve the onions and peel. Cut the carrots in half and remove the ends.
Cook the onions:
- In a small pan, heat some olive oil over medium heat.
- Add the peeled onions and cook until they become golden brown. This will enhance the flavor of your soup.
Start the soup:
- In a deep pot, add water and turn the heat to medium.
- Add the peeled vegetables, chicken, and beef to the pot.
Combine ingredients:
- Once the onions are cooked, add them to the pot and cover with a lid, leaving some space for steam to escape.
Boil and skim:
- After about 20 minutes, begin removing any foam that forms on the surface of the soup. This should be done every 5-7 minutes.
- After skimming, reduce the heat to a gentle boil and let it cook for about 1 hour. Continue to check for foam and skim as necessary.
Season and finish:
- Before the soup is done, add three pinches of salt and stir. Once cooked, turn off the heat.
- Strain the soup using a colander, pouring the liquid into another pot.
Serve:
- Add the cooked carrots back into the soup and remove the meat. Enjoy the meat as a side or on its own, while discarding the rest of the vegetables.
