Scottish soup (2)
Instructions
For the soup: Rinse the chicken under running water ripulendola beile inside.
Then dry it and put it in a pot with 200 cl of water.
Add the salt and the onion peeled and divided in half; bring to a boil.
Put the Mace, black peppercorns, allspice and peppercorns 2 Bay leaves in a small linen handkerchief: close it so that the ingredients do not come out and put it in the pot with the parsley and the limo.
Clean the leeks and divide the leaves in half lengthwise.
Wash them thoroughly under running water and cut them into 5 cm long pieces: pour a quarter in soup.
Occasionally remove the foam that forms on the surface.
Let simmer the chicken for 90 minutes over low heat.
Then, drain the chicken, remove skin and de-bone and cut the meat into pieces big enough to filter the broth through a sieve, move it slightly with water and bring it back to a boil Leek leaves.
Lower the heat and bring the cooked leeks.
Season with white pepper and ground allspice.
Finally, add the meat and prunes.
To serve: to rest for 15-minute soup.
Sprinkle with chopped chives.
Serve the warm soup.
Ingredients and dosing for 4 persons
- 1 chicken from broth of 2000 g
- 750 g of leeks
- 12 pitted prunes
- 50 g of onion
- 1 sprig of parsley
- 2 sprigs of thyme
- 1 leaf of laurel
- 1 tablespoon of chopped chives
- 1 mace
- 1/2 teaspoon of black peppercorns and grind grains allspice
- White pepper
- 200 cl of water
- 2 teaspoons of salt