Winter Soup

Name: Winter Soup
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: Serves 6
Cuisine: New Nordic
Ingredients: 225 g celeriac, diced; 2 starchy potatoes, boiled in their skins and cooled, peeled and sliced; Shredded horseradish, chopped dill and flat-leaf parsley and extra-virgin olive oil, to serve; 225 g cavolo nero, cut into 5 cm strips; 2 celery sticks, or lovage; 1 onion, halved; 1 bundle of herbs, including 2 bay leaves, 6 thyme sprigs, and 4 parsley sprigs, tied together; 1.5 kg whole chicken; 1 tbsp whole black peppercorns; 2 leeks, sliced; 1 tbsp salt flakes

With Chicken & Kale

Preparation info

Serves
6

Difficulty
Medium
Ready in
2 hr 30

Appears in

Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

About

The modern Copenhagen cook still likes to create that feeling of hygge at home, but the ingredient combinations are cleaner. They’re still warm and inviting, just not as starchy as it once was. The finishing touches of horseradish, parsley and dill are the perfect complements.

Ingredients

1.5 kg whole chicken
2 celery sticks, or lovage
1 onion, halved

Europe
Denmark
Winter
Copenhagen
Gluten-free
Soup
Nordic

Method

Put the chicken in a large saucepan and cover with 3 litres water. Bring gently to the boil, skimming the surface. Reduce the heat and add the celery, onion, herbs, peppercorns and salt. Stir, and simmer for 1 hour or until the juices of the chicken run clear when the chicken is pierced through the