I’m Georgia from Jamie’s food team and
I’m going to show you how to pair the
base for your soup so we’ve got here the
key ingredients what celery carrots
onions and garlic and this is the
perfect base for any soup not just the
soup we’re making today and all of these
will add great flavor sweetness and they
can be used for almost any soup
so what you want to do is if you just
remember to sew you up two sticks of
celery two onions two carrots two cloves
of garlic and that will sort you out so
start with the celery now depending on
whether or not you’re blitzing your soup
or you’re keeping it as a broth or
determine how chunky or fine you want to
chop your veg always have an empty bowl
to hand as well for scraps it just makes
it easier then keep going to dustbin so
for the set oh you don’t need to peel it
just trim off the ends and if you want
it for brothy soup it’s quite nice to
keep it quite chunky if you’re going to
blitz up it doesn’t really matter to be
honest as long as you get lots of lovely
color and you soften it you’re going to
bliss up anyway
so slice up your celery fish that’s one
side and now with the carrots and
somehow you know small or fresher
carrots are you can peel them or just
scrub them gonna peel these
remove the onion cut it in half I always
find it’s easier to take the outside off
if you cut in half first keep the root
intact because that’s where that will
help keep the onion layers together so
when you’re cutting it won’t fall apart
if you chop that off then you’ll be in
trouble because then all the layers will
fall apart and you’ll make it much
harder to chop so keep that whole and
you can just discard at the end and
again kind of onions as fine or as
chunky as you like depending on your
type of soup and then for your garlic
just need a couple of cloves I just cut
off the end just to make a bit easier to
crush get the skins off so put the flat
of your knife on top of the garlic using
the palm of your hand just push down
let’s push too hard and this is the
easiest way to get the skin off and
again you can slice or chop your garlic
I like to slice it just because I don’t
like it to burn or catch too easily and
if you chop it too fine it can catch you
leave a really bitter taste so just
slice it quite fine there you have it
there the base ingredients and all you
have to do now is let them get lovely
bits of color
okay so put it on medium low heat I’m
going to add the garlic first just for a
minute just get a little bit of color
onto my garlic there we go and lightly
golden now that’s perfect
at the rest of your base
good stir and then literally to saute
the vegetables soft and this will give
you fantastic flavor the base of any
soup
so there we have it that’s the base of
our soup and as I said before that’ll be
the base for almost any soup those the
key ingredients and they’re lovely and
sticky and sweet and they’ve been cooked
down and now we’ve got them to that
stage we can get on with the best of our
soup so this is my chicken broth here
and what I’ve done the base that I’ve
shown you how to make I’ve just put in a
whole chicken that you can get in the
supermarket a good free-range chicken
put it on top of the veg covered it with
water put in some fresh thyme couple of
handful of peeled potatoes and covered
it and just let it simmer for an hour
and a half and that gives you the most
incredible chicken broth flavors the
water deliciously so you’ve got a stock
there a broth that’s the base of your
soup
you’ve got the veg in there as well
you’ve got the visually cooked off
earlier the little potatoes as well the
time we’re just foolin off now and
flavoured the soup as well and all we’re
going to do is when I take the chicken
out shred the meat off the bone and put
it back into the broth and you’ll have a
most wholesome delicious soup so now I’m
gonna take the chicken out for us it’s
perfectly cooked
make sure the stock comes out just get a
couple of forks and what you want to do
is you don’t want the skin really but
you want to get all that lovely meat so
they’ll still be really really hot so
just use a couple of forks like they do
in Chinese restaurants or into all
restaurants and shred the meat off and
you can see it’s all cooked perfectly
it’s still really really juicy you can
just put it straight into the into the
broth just keep going so we’ve got
almost all the chicken off what I’ll do
now is keep that because then you can
just boil again make it in some stock so
we’ve got all of our chicken in there
and you can finish that off how you like
I like to put really good squeeze of
lemon in it
this feels quite medicinal something my
mom used to do you can put in bit of
chili oil at the end some soft hairs
would be lovely as well there we have it
start this off the trunk aspects first
make sure you get some veg in there as
well with those lovely pale in a leaves
and celery and then it drizzle some
really really really good olive oil
come on July come out tasteful waiting
there you go it’s just really really
simple but been cooked for a long time
lots of flavors chicken homemade Star
Trek lots of lemon
I’m going to show you how to pair the
base for your soup so we’ve got here the
key ingredients what celery carrots
onions and garlic and this is the
perfect base for any soup not just the
soup we’re making today and all of these
will add great flavor sweetness and they
can be used for almost any soup
so what you want to do is if you just
remember to sew you up two sticks of
celery two onions two carrots two cloves
of garlic and that will sort you out so
start with the celery now depending on
whether or not you’re blitzing your soup
or you’re keeping it as a broth or
determine how chunky or fine you want to
chop your veg always have an empty bowl
to hand as well for scraps it just makes
it easier then keep going to dustbin so
for the set oh you don’t need to peel it
just trim off the ends and if you want
it for brothy soup it’s quite nice to
keep it quite chunky if you’re going to
blitz up it doesn’t really matter to be
honest as long as you get lots of lovely
color and you soften it you’re going to
bliss up anyway
so slice up your celery fish that’s one
side and now with the carrots and
somehow you know small or fresher
carrots are you can peel them or just
scrub them gonna peel these
remove the onion cut it in half I always
find it’s easier to take the outside off
if you cut in half first keep the root
intact because that’s where that will
help keep the onion layers together so
when you’re cutting it won’t fall apart
if you chop that off then you’ll be in
trouble because then all the layers will
fall apart and you’ll make it much
harder to chop so keep that whole and
you can just discard at the end and
again kind of onions as fine or as
chunky as you like depending on your
type of soup and then for your garlic
just need a couple of cloves I just cut
off the end just to make a bit easier to
crush get the skins off so put the flat
of your knife on top of the garlic using
the palm of your hand just push down
let’s push too hard and this is the
easiest way to get the skin off and
again you can slice or chop your garlic
I like to slice it just because I don’t
like it to burn or catch too easily and
if you chop it too fine it can catch you
leave a really bitter taste so just
slice it quite fine there you have it
there the base ingredients and all you
have to do now is let them get lovely
bits of color
okay so put it on medium low heat I’m
going to add the garlic first just for a
minute just get a little bit of color
onto my garlic there we go and lightly
golden now that’s perfect
at the rest of your base
good stir and then literally to saute
the vegetables soft and this will give
you fantastic flavor the base of any
soup
so there we have it that’s the base of
our soup and as I said before that’ll be
the base for almost any soup those the
key ingredients and they’re lovely and
sticky and sweet and they’ve been cooked
down and now we’ve got them to that
stage we can get on with the best of our
soup so this is my chicken broth here
and what I’ve done the base that I’ve
shown you how to make I’ve just put in a
whole chicken that you can get in the
supermarket a good free-range chicken
put it on top of the veg covered it with
water put in some fresh thyme couple of
handful of peeled potatoes and covered
it and just let it simmer for an hour
and a half and that gives you the most
incredible chicken broth flavors the
water deliciously so you’ve got a stock
there a broth that’s the base of your
soup
you’ve got the veg in there as well
you’ve got the visually cooked off
earlier the little potatoes as well the
time we’re just foolin off now and
flavoured the soup as well and all we’re
going to do is when I take the chicken
out shred the meat off the bone and put
it back into the broth and you’ll have a
most wholesome delicious soup so now I’m
gonna take the chicken out for us it’s
perfectly cooked
make sure the stock comes out just get a
couple of forks and what you want to do
is you don’t want the skin really but
you want to get all that lovely meat so
they’ll still be really really hot so
just use a couple of forks like they do
in Chinese restaurants or into all
restaurants and shred the meat off and
you can see it’s all cooked perfectly
it’s still really really juicy you can
just put it straight into the into the
broth just keep going so we’ve got
almost all the chicken off what I’ll do
now is keep that because then you can
just boil again make it in some stock so
we’ve got all of our chicken in there
and you can finish that off how you like
I like to put really good squeeze of
lemon in it
this feels quite medicinal something my
mom used to do you can put in bit of
chili oil at the end some soft hairs
would be lovely as well there we have it
start this off the trunk aspects first
make sure you get some veg in there as
well with those lovely pale in a leaves
and celery and then it drizzle some
really really really good olive oil
come on July come out tasteful waiting
there you go it’s just really really
simple but been cooked for a long time
lots of flavors chicken homemade Star
Trek lots of lemon
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