Green spring minestrone with homemade chicken stock, asparagus and parsley pesto

01. April 2016

Hotpan: For 4 persons

Ingredients chicken stock

  • 1 organic boiler chicken approx. 1 kg in weight
  • 2 onions
  • 2 carrots
  • 1 parsley root
  • 1/2 leek
  • 1/2 bunch of parsley
  • 1/2 celeriac
  • 2 bay leaves
  • 4 cloves
  • 4 juniper berries
  • 1 tsp peppercorns
  • 1 tsp coriander seeds
  • 1 piece of Parmesan rind
  • 4 tsp salt

Preparation chicken stock


Rinse the chicken thoroughly with cold water.

Halve the onions, place in a hot frying pan with the cut surface facing downwards, fry until dark brown and then remove from frying pan. (Browning the onions gives the stock taste and also a beautiful golden colour).

Wash, clean and trim off the ends of the parsley root, leek and celeriac, and then cut into chunks.

Fill the Kuhn Rikon Hotpan Gourmet pot with a good 2 litres of cold water, place the boiler chicken centrally and add the rest of the soup ingredients (finely sliced vegetables, parsley leaves, Parmesan rind and spices – apart from the salt, we add this later).

Then place the lid on the pan, and bring to the boil on high heat. Then reduce the heat, and allow the stock to simmer on gentle heat for a good hour, continually skimming off the foam appearing on the surface during cooking.

After an hour place the pan with the still hot stock into the Hotpan bowl and allow it to carry on gently drawing for one hour.

After that, take out the boiler chicken, and pour the stock through a fine sieve. Pour the clear stock back into the Hotpan pot, add the salt and bring to the boil once more on high heat for a few minutes. Finally, season to taste with salt and ground pepper.


The Parmesan rind contains natural glutamate and thus acts as an organic flavour-enhancer.

The cooked chicken can be used to make a wonderful fricassée or a chicken sandwich.

Ingredients parsley pesto

  • 1 bunch leaf parsley
  • 1 clove of garlic
  • 50 g pine nuts
  • Juice & zest of half an organic lemon
  • 50 g Parmesan, finely grated
  • 150 ml extra virgin olive oil
  • Sea salt & white pepper, ground

Preparation parsley pesto

Rinse the parsley in cold water and shake off excess water. Roughly cut off the leaves from the stalks.

Carefully dry roast the pine nuts in a frying pan until golden brown whilst keeping your eye on them, peel the garlic clove.

Place the parsley leaves, roasted pine nuts, garlic, lemon juice and zest, grated Parmesan, olive oil, sea salt and white pepper into the food processor and purée into a smooth pesto.

Tip parsley pesto

Any pesto left over can be kept for a few days by filling it into sterilised jars and pouring a layer of olive oil on top – this creates an airtight seal. Alternatively, it can be frozen in portions.

Ingredients minestrone

  • 750 g green asparagus
  • 1 medium-sized kohlrabi
  • 200 g fresh broad beans (alternatively, peas also work)
  • 5 sticks of green celery
  • 125 g small pasta, uncooked, e.g. small horn-shaped pasta – or, as in this recipe, pretzel pasta

Preparation minestrone ingredients

Rinse the green asparagus in water, remove the woody ends, cut off the heads of the asparagus and cut the rest of the green asparagus into pieces of equal size.

Peel the kohlrabi, cut into pieces and slices of equal size (the kohlrabi looks very pretty in the soup if an ornamental cutter is used to punch out small ornamental shapes).

Open the thick bean pods by hand and remove the green beans inside.

Wash the sticks of celery, remove the end pieces and cut into pieces of equal size.

Cook the pasta separately in salted water according to the instructions on the packet until al dente, place on one side.

Heat up the chicken stock in the Hotpan, add the green vegetables and bring briefly to the boil. Then place the pot directly into the Hotpan bowl, and allow the minestrone to cook on gently in it for approx. 8-10 minutes. This way the vegetables keep their beautiful green colour and the vitamins are preserved during cooking.

Then add the still warm, pre-cooked al dente soup pasta

Divide the minestrone into soup bowls, serve with the parsley pesto and some freshly grated parmesan and enjoy!

Tip minestrone ingredients

Other types of green vegetable such as courgettes, leek, green cabbage, savoy cabbage or fennel can be used in this minestrone as desired.


Green spring minestrone with homemade chicken stock, asparagus and parsley pesto
* incl. VAT, plus shipping