This website uses cookies to improve your experience navigating our site. By continuing to browse, you are agreeing to our use of cookies.

OK, I understand

Jemima's Dinner

Food

Today passionate Sydney foodie Michelle Schoeps of Love & Bones Broth is back with another meal inspired by her family.

Today, Michelle shares a dish she often makes for her teenage daughter Jemima, a rich broth-based roasted tomato soup, with poached chicken and homemade croutons, and a side of sautéed mixed green veg!

 

8th September, 2015

Michelle Schoeps’ Love and Bones Broth tomato soup with poached chicken and homemade croutons. Surface from Bonnie and Neil. Styling – Lucy Feagins. Styling assistant – Nat Turnbull. Photo – Eve Wilson for The Design Files.

Michelle’s tomato medley after some oven roasting. The tomatoes are then added to her Love and Bones Broth to form the basis of this comforting tomato soup. Styling – Lucy Feagins. Styling assistant – Nat Turnbull. Photo – Eve Wilson for The Design Files.

Michelle’s Red + Love Bones Broth. Styling – Lucy Feagins. Styling assistant – Nat Turnbull. Photo – Eve Wilson for The Design Files.

Mixed tomatoes, herbs and garlic for Michelle Schoeps’ Love and Bones Broth tomato soup with poached chicken. Styling – Lucy Feagins. Styling assistant – Nat Turnbull. Photo – Eve Wilson for The Design Files.

Michelle Schoeps
Tuesday 8th September 2015

Our teenager Jemima is our wild child. She is out there in every way, but maybe my easiest eater, as she’ll pretty much eat anything as long as it’s delicious! She ate well from an early age, but now my focus is keeping her healthy into her hormone raging teenage years. This, I will confess, can be a struggle. I know Jemima eats well at home, but when she’s with her mates, all bets are off. I’m learning that I can’t control everything she’s eating and it’s time for her to make her own decisions. I live in hope that once we all come through the tough teenage years she’ll ask me to teach her how to make all the delicious meals she’s grown up loving!

There are certain things Jemima absolutely loves, and one thing I know she’ll never pass up is a bowl of my Love and Bones Broth Tomato soup, which I’ll serve with poached chicken breast or thigh, and a some of Iggy’s croutons, topped off with basil oil. Her favourite vegetable is brussels sprouts (go figure) so usually I sauté these with a little butter, garlic, onion, and peas along with some broccoli, which is the only non-negotiable vegetable on my kids’ plates every night.

INGREDIENTS

For the Love and Bones Broth tomato soup with poached chicken

2 kilos of tomatoes. I prefer heirloom varieties or really over ripe tomatoes as I believe they impart the best flavour.

1 onion, peeled and roughly sliced

2-4 garlic cloves, peeled

A handful of sage leaves, washed

A sprig or two of rosemary

50g butter, melted

Himalayan seat salt

Freshly ground pepper

A sprinkle of chilli flakes

1L of Love and Bones Broth

1 small pastured chicken thigh (for poaching)

A dollop of whole cream (for serving)

For the basil oil

1 bunch of basil, leaves washed

Lemon juice

Good quality olive oil

For the croutons

A loaf of day old bread

50g of butter

For the mixed green veg

Small handful of brussels sprouts or broccoli

Small handful of fresh peas

1 clove of garlic

1 small onion, sliced

A few table spoons of basic broth

Method

For the Love and Bones Broth tomato soup with poached chicken

Wash and chop the tomatoes into halves and quarters depending on their size. If using cherry tomatoes just slice them through the middle. Place tomatoes in a deep baking dish. Next, toss through the chopped onion, garlic, sage leaves, rosemary, salt, pepper and chilli.

Finally pour the melted butter over the tomatoes and bake in the oven at 150 degrees celsius for an hour and a half.

Once cooked add to a saucepan with a litre of Love and Bones Broth. Or you can make a base broth that I mentioned how to make in Wilco’s dinner last week.

Once the chicken is cooked and the soup has simmered, remove rosemary stalks before passing it through a fine sieve. Alternatively you can blend it first if that makes it easier to pass through your sieve. We also sell this soup as our Red + Love and Bones Broth to make life extra easy!

Now you can add your chicken thigh. Finely poach a small pastured chicken thigh (skin removed) in the tomato broth until the chicken falls to pieces. This will take approximately 20 minutes with the lid on so the soup doesn’t evaporate. Pull it apart with two forks and portion into bowls.

For the basil oil

While the chicken is poaching it’s time to make your basil oil. Combine a couple of handfuls of washed basil leaves with a squeeze of lemon (to stop oxidisation) and your best olive oil to make a deep green oil for drizzling onto your soup at the end.

Blitz these ingredients in a small food processor or hand held one, or even a mortar and pestle. The result should be super green oil that is zingy and delicious.

For the croutons

Cut up some day old bread into cubes (we personally like an Iggy’s bagel). Melt 50g of butter in a small pot, season it with salt, pepper and a tiny pinch of chilli.

Mix the bread around in the melted butter and then fry until golden in a small skillet. Set aside, these are to be served with your soup.

To Serve

Simply ladle soup with chicken into bowls, put a little whole cream (or coconut cream) into your soup and stir slightly before drizzling the green oil into the bowl. Add the croutons as you wish – Jemima likes them with each mouthful.

Side of mixed veg

Clean the veg (I usually use either brussels sprouts or broccoli) in water with vinegar (as I always do) and roughly chop them around the same size – set aside.

Next, slice a small onion and a garlic clove and lightly sauté in a little butter. Throw in the brussel sprouts or broccoli and a small handful of fresh peas and sauté for a few minutes before adding a few spoonfuls of broth.

Pop a lid on for another couple of minutes so the broccoli just cooks through. Serve on the side with your tomato soup and croutons.

View Comments

Similar Stories

Food

Julia's Autumnal Weeknight Rocket and Hazelnut Pesto Linguine

Julia Busuttil Nishimura's linguine with a herby rocket and hazelnut pesto is a riff on the classic weeknight family meal.
Julia Busuttil Nishimura
  21 hours ago

Food

Julia's Super Scrumptious Chocolate Hazelnut Buns

Julia Busuttil Nishimura shares the perfect Easter treat!
Julia Busuttil Nishimura

Food

Julia's Perfect Savoury Galette – Three Ways

Why have pizza when you can have galette? Just ask the French... It's all about the pastry!
Julia Busuttil Nishimura

This Week

Gardens

A Slice Of Primeval Paradise In Bronte

Situated on a steep site in a sometimes blustery coastal location, the planting palette for this stunning garden in Sydney is both soft, and...

Studio Visit

Experimental Designer Jessie French Is Shaping A Seaweed-Centric Future

The Melbourne artist shares her process of creating seaweed-based bioplastics, the beautiful resin-like homewares she makes from it + what t...

Stays

Northern NSW’s Newest Holiday House, Made From Recycled Materials

Book your stay at Rockhaven at Booyong – a new holiday house made from recycled materials located 40 minutes from Byron Bay.

News

Shop The Megan Park Archive Of More Than 10,000 Pieces!

Legendary fashion designer Megan Park has kept one of every piece she has designed over the last 22 years – and now, she’s opening h...

News

An Extensive Art And Design Festival Taking Over Brisbane!

Brisbane Art Design (BAD) is a public art program bringing the Sunshine State’s exemplary creative scene to the fore throughout the month
Sponsored

Interiors

A Crash Course In Renovating Your Own Home From Top To Bottom, With BuildHer Collective

Rebeka Morgan and Kribashini Hannon of BuildHer Collective bring us a new book containing all the info you need to embark on building or ren...
Rebeka Morgan and Kribashini Hannon

On The Market

A Corner Store Turned Architectural Home Hits The Market In Brunswick

An 1883 shopfront turned architectural home with a pool and sauna is for sale in Brunswick!

Interiors

How To Nail The Bathroom Basics, According To Reece

A crash course in very excellent bathroom design, courtesy of bathrooms + kitchens merchandising leader at Reece Bathrooms, Daniella Santill...
Sasha Gattermayr
  13 hours ago

Homes

A Magical Alistair Knox-Designed Rental In Eltham!

The seriously dreamy 1970s rental home of Pop and Scott trade manager Lucienne Van Sebille, and her partner Sebastian.

Architecture

This Clever + Compact Bondi Home Feels Like A Never-Ending Holiday!

Fox Johnston architects managed to expand the footprint of this small and narrow Sydney site to create a generous, private haven!

Architecture

A Surprise Garden Brings This 'Pop-Up' Home To Life

Figr creates a unique language between architectural and landscaped spaces to truly maximise this small footprint home for a family of three...

News

The Magic And Art Of Beekeeping With Honey Fingers

Mud Australia is hosting an exhibition and in conversation event with legendary urban beekeepers Honey Fingers, moderated by artist Stanisla...
Sally Tabart

Food

Julia's Autumnal Weeknight Rocket and Hazelnut Pesto Linguine

Julia Busuttil Nishimura's linguine with a herby rocket and hazelnut pesto is a riff on the classic weeknight family meal by adding earthy,
Julia Busuttil Nishimura
  21 hours ago

Architecture

A Timeless New Home In Ballarat, With Lake Views + Mid-Century Vibes

With American ‘Brady Bunch’ house vibes (!) this new home in Ballarat by Kennedy Nolan channels mid century design, with a sleek, contem...

A Day In The Life

A Day In The Life Of Chrissy Lafian, Founder And Creative Director Of Suku

With teams in both Melbourne and Bali, Chrissy lets us in on how she runs the lifestyle brand she's built from scratch!

Similar Stories

Food

Julia's Autumnal Weeknight Rocket and Hazelnut Pesto Linguine

Julia Busuttil Nishimura's linguine with a herby rocket and hazelnut pesto is a riff on the classic weeknight family meal.
Julia Busuttil Nishimura
  21 hours ago

Food

Julia's Super Scrumptious Chocolate Hazelnut Buns

Julia Busuttil Nishimura shares the perfect Easter treat!
Julia Busuttil Nishimura

Food

Julia's Perfect Savoury Galette – Three Ways

Why have pizza when you can have galette? Just ask the French... It's all about the pastry!
Julia Busuttil Nishimura

The Design Files acknowledge the traditional custodians of the lands on which we work, the Wurundjeri people of the Kulin Nation. We pay our respects to Elders past and present.

First Nations artists, designers, makers and creative business owners are encouraged to submit their projects for coverage on The Design Files – we would love to hear from you.

Please email us here.