Spring chicken soup
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Serves
6
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25 ml
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olive oil
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1
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onion, finely chopped
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150 gm
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speck, finely diced
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3
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garlic cloves, thinly sliced
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1.5 litres (6 cups)
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hot chicken stock
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1
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chicken (about 1.9kg), jointed
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200 gm (1 cup)
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risoni
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12
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baby carrots (about 1 bunch), trimmed, large ones halved lengthways
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20
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baby leeks (about 2 bunches), washed and trimmed
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150 gm
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sugarsnap peas, trimmed
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2 tbsp
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flat-leaf parsley, coarsely chopped
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To serve:
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crusty white bread (optional)
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1
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Heat oil in a large saucepan over medium-high heat, add onion, speck and garlic and sauté until just tender (5-7 minutes). Add chicken stock and 500ml hot water, increase heat to high, bring to the simmer, add chicken, reduce heat to medium and simmer until cooked through (8-10 minutes), then remove with a slotted spoon and set aside to cool slightly. Add risoni and carrots to stock and cook until almost cooked through (3-5 minutes).
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2
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Meanwhile, coarsely shred chicken (discard skin and bones) and set aside. Add leeks and peas to pan and cook until just cooked through (1-2 minutes). Return chicken to pan, stir through to heat, season to taste and serve hot scattered with parsley, with crusty white bread.
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This recipe is from the September 2010 issue of Australian Gourmet Traveller.
RECIPE Alice Storey
PHOTOGRAPHY Ben Dearnley
STYLING Lisa Featherby