Ingredients with Measurements:
- 4 jambonettes (chicken legs)
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cans of diced tomatoes (14.5 oz each)
- 4 cups of chicken broth
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Season the jambonettes with salt and pepper.
2. Heat the olive oil in a large pot over medium-high heat.
3. Add the jambonettes to the pot and cook until browned on all sides, about 5 minutes.
4. Remove the jambonettes from the pot and set aside.
5. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
6. Add the diced tomatoes, chicken broth, dried basil, and dried oregano to the pot.
7. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes.
8. Remove the jambonettes from the bone and shred the meat.
9. Use an immersion blender or regular blender to puree the soup until smooth.
10. Return the shredded jambonette meat to the pot and stir to combine.
11. Season the soup with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Simmer on low heat.
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 16g
Protein: 20g
Sodium: 900mg
Substitutions for ingredients:
- You can use turkey legs instead of jambonettes.
- Fresh basil and oregano can be used instead of dried.
Variations:
- Add some cooked pasta or rice to the soup to make it heartier.
- Top the soup with grated Parmesan cheese before serving.
Tips and tricks:
- If you don't have an immersion blender, let the soup cool slightly before blending it in a regular blender.
- Use a slotted spoon to remove any excess fat from the soup before blending it.
- You can make the soup ahead of time and reheat it when ready to serve.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until warmed through.
Presentation ideas:
Serve the soup in bowls with a sprig of fresh basil on top.
Garnishes:
- Grated Parmesan cheese
- Croutons
- Fresh herbs
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more chicken broth to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
- Make sure the chicken legs are cooked to an internal temperature of 165°F before serving.
Food history:
Jambonette is a French term that refers to a chicken leg that has been boned and stuffed with various fillings. Tomato soup is a classic American dish that has been enjoyed for generations.
Flavor profiles:
This soup is savory and slightly tangy from the tomatoes, with a hint of herbs.
Serving suggestions:
Serve this soup as a first course for a dinner party or as a comforting meal on a chilly day.
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Region: French