Pickles soup
Instructions
250 g chop pickles and let them soak for 30 minutes in a quart of chicken broth.
Pass them through a sieve and bring to a boil the broth with 2 sugar cubes, 1 pinch of Mace, 1 pinch of powdered ginger, salt and pepper.
Add 1 cup of whole milk yogurt and let it cool in the refrigerator.
Serve garnished with mint and finely chopped fennel.
Ingredients and dosing for 4 persons
- 250 g of pickles
- 100 cl of chicken soup
- 2 lumps of sugar
- 1 pinch of mace
- 1 pinch of ginger powder
- Salt
- Pepper
- 1 glass of whole milk yoghurt
- For garnishing:
- Mint
- Fennel