Featured Recipe: Daniel Boulud’s Soup Supper with Herb Oil and Lemon Zest
Copyright Linda Gassenheimer
“Everything goes into one pot. It’s easy and fast,” celebrity chef Daniel Boulud told me. He makes this chicken vegetable soup with an herb oil and lemon zest topping for his family’s Sunday supper. This chef with restaurants around the world rarely comes home before 1 AM. Sunday is his day with his family and he makes this quick and easy recipe. The herb oil with lemon zest gives a fresh herbal flavor to the soup.
Boulud suggests using whatever vegetables you have on hand along with juicy chicken thighs. I’ve adapted his recipe to make preparation even easier.
DANIEL BOULUD’S SOUP SUPPER WITH HERB OIL AND LEMON ZEST
3/4 pound boneless, skinless chicken thighs cut into 1-inch pieces
1/2 cup sliced carrots
1/2 cup sliced onion
1/2 cup sliced celery
1 cup sliced fennel
1 cup sliced red potatoes
1 cup fat-free, low-salt chicken broth
1 teaspoon minced garlic
1/2 teaspoon ground coriander
1/4 teaspoon ground cloves
2 teaspoons dried tarragon
For Herb Oil with Lemon Zest:
2 large shallots, chopped (about 1/4 cup)
2 tablespoons chopped parsley
2 tablespoons olive oil
Zest from 1 lemon (about 1 tablespoon)
Salt and freshly ground black pepper to taste
1/2 multi-grain baguette
Preheat oven to 300 degrees. Remove visible fat from chicken and cut into 1 inch pieces. Place chicken, carrots, onion, celery, fennel, potato, chicken broth, garlic, coriander, cloves and tarragon in a large saucepan. Add cold water to just cover the ingredients, about 2 cups depending on the size of the pan. Bring to a boil over high heat. Lower heat to medium and gently simmer 20 minutes.
While soup simmers, chop shallot and parsley. Add olive oil and lemon zest and salt and pepper to taste.
Place bread in the oven or toaster oven to warm. Serve soup in large bowls and spoon herb oil mixture on top. Makes 2 servings.
CORN AND BLACK BEAN SALAD
1 cup frozen corn kernels, defrosted
1 cup drained and rinsed canned black beans
2 tablespoons reduced-fat oil and vinegar dressing
Salt and freshly ground black pepper
Place corn and black beans in a bowl. Add dressing and salt and pepper to taste. Toss well. Makes 2 servings.
Nutrition InformationPer serving: 576 calories (31 percent from fat), 19.9 g fat (3.2 g saturated, 12.0 g monounsaturated), 108 mg cholesterol, 46.1 g protein, 54.0 g carbohydrates, 6.8 g fiber, 831 mg sodium.
Here are the ingredients you’ll need for Dinner in Minutes.
To buy: 3/4 pound boneless, skinless chicken thighs, 1 package sliced carrots, 1 package sliced onion, 1 package sliced celery, 1 fennel bulb, 1 red potato, 1 bottle ground coriander, 1 bottle ground cloves, 1 bottle dried tarragon, 2 large shallots, 1 bunch parsley, 1 lemon and 1 multi-grain baguette.
Staples:Olive oil, minced garlic, fat-free, low-salt chicken broth, salt and black peppercorns.
- For quick preparation, buy sliced carrots, onion and celery in the produce department of the supermarket.
- Chop ingredients for herb oil with lemon zest in a food processor.
- Preheat oven or toaster oven to 300 degrees to warm bread.
- Start soup.
- While soup cooks, make herb oil with lemon zest and warm bread.
- Finish soup.