BROCOLLI AND BUTTERNUP SQUASH SOUP WITH FERMENTED CHICKEN STOCK
What You Need:
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- 3 bags of frozen butternut Squash
- 1 bag of frozen broccoli
- 4 Chopped Caramelized Onion (recipe below)
- 1 Jar of fermented Chicken stock (recipe below)
Preparation:
FERMENTED CHICKEN STOCK
What You Need:
- 2 to 3 pounds of chicken parts & bones (necks and leftover bones — you can also use bones from ducks, turkeys, geese, or Cornish game hens)
- Gizzards (if you have some — optional)
- 2-4 chicken feet (optional, but preferable if you can find them — they add a lot of gelatin)
- 4 quarts filtered water (please do not use tap water — it's full of chemicals)
- 2 tablespoons vinegar (white or apple cider vinegar)
- 1 large yellow or white onion, quartered
- 2 carrots, cut into large pieces
- 3 celery stalks, cut into large pieces
- 1 bunch parsley (optional — I always forget to add this)
- Equipment:
- Stock pot (enamel or stainless steel — not aluminum)
- 1 2-gallon glass jar
- 1 mesh strainer
- Slotted spoon
Preparation:
FERMENTED ONION
What You Need:
- 4 chopped onions
- 2 Tablespoons of Olive Oil
- 2 Tbsp unrefined sea salt
Preparation:
BANANA PANCAKES
What You Need:
- 6 bananas
- 12 eggs
- Vanilla extract to taste
- 1 tablespoon of organic butter
- 1 Cup of blueberries
Preparation: