Post by caroline on Feb 6, 2013 8:00:07 GMT
Mediterranean Chicken Soup
1 1/2oz butter 40g
1 carrot, finely sliced
1 bay leaf
1 onion, finely sliced
2 1/4lb chicken carcass (bones and meat) 1kg
1/2 leek (white part only), finely sliced
salt & freshly ground black pepper
2oz vermicelli 50g
2tbsp freshly chopped chivesHeat the butter and gently fry the carrot and bay leaf for 2 minutes. Add the onion and continue cooking for 2 minutes. Roughly chop the chicken carcass, add and fry, shaking the pan, for a few minutes. Pour over enough water to cover the ingredients. Stir in the leek and season with salt and pepper. Cook over a moderate heat for 45 minutes, adding extra water if necessary.
Strain the contents of the pan through a fine sieve, reserving only the stock. Pour the stock into a clean saucepan, bring to the boil and add the vermicelli. Cook for approximately 2 minutes, then serve, sprinkled with the chopped chives.
1 1/2oz butter 40g
1 carrot, finely sliced
1 bay leaf
1 onion, finely sliced
2 1/4lb chicken carcass (bones and meat) 1kg
1/2 leek (white part only), finely sliced
salt & freshly ground black pepper
2oz vermicelli 50g
2tbsp freshly chopped chivesHeat the butter and gently fry the carrot and bay leaf for 2 minutes. Add the onion and continue cooking for 2 minutes. Roughly chop the chicken carcass, add and fry, shaking the pan, for a few minutes. Pour over enough water to cover the ingredients. Stir in the leek and season with salt and pepper. Cook over a moderate heat for 45 minutes, adding extra water if necessary.
Strain the contents of the pan through a fine sieve, reserving only the stock. Pour the stock into a clean saucepan, bring to the boil and add the vermicelli. Cook for approximately 2 minutes, then serve, sprinkled with the chopped chives.
