Mary berry chicken and vegetable soup
Mary berry chicken and vegetable soup
I. Introduction
Mary Berry is a famous cook and the favorite baker in the country. She has written more than 70 cookbooks, like “Mary Berry Cooks” and “Mary Berry’s Baking Bible,” which have inspired many home cooks over the years. As a popular judge on the BBC show “The Great British Bake Off,” Mary has helped people learn to make tasty meals for over 40 years.
Mary’s chicken and vegetable soup is a comforting classic that brings warmth to any table. This dish is not only popular for its hearty flavors but also for its nutritional benefits. The inclusion of seasonal vegetables makes it a wholesome choice, while the recipe can easily be adapted for vegan diets. In this exploration, we’ll delve into the historical context of the dish, its nutritional value, and its versatility.
II. Mary Berry’s Unique Approach & Historical Context
Mary Berry’s cooking focuses on using good-quality ingredients and classic methods. She thinks that the key to a delicious dish is fresh, seasonal foods and high-quality meats. Her chicken and vegetable soup is a great example, mixing tender chicken with a colorful assortment of vegetables.
Chicken soup has been around since ancient times, where people thought it could help heal the sick. It has become a favorite comfort food in many cultures. Mary’s recipe keeps the traditional elements but adds her own twist, using fresh herbs and a little lemon for a bright flavor. This mix of tradition and new ideas makes her soup really special.
III. Notices on Ingredients & Equipment
Ingredients:
- 4 chicken thighs, boneless and skinless
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery sticks, diced
- 2 garlic cloves, minced
- 1 liter chicken stock (preferably homemade)
- 150g green beans, trimmed and chopped
- 100g peas (fresh or frozen)
- Salt and pepper to taste
- Fresh parsley for garnish
- Juice of ½ lemon
Equipment:
