Cold Chicken, Celery and Walnut Soup
2 Chicken legs 2 Onions, peeled 1 Carrot, peeled 6 Black peppercorns 1 1/2 l Water ( 2 1/2 pints) 2 Heads celery, washed 3 tb Olive oil 5 Cloves garlic, peeled 200 g Shelled walnut...
Ingredients
- 2chicken legs
- 2onions, peeled
- 1carrot, peeled
- 6black peppercorns
- 11/2 l water ( 2 1/2 pints)
- 2heads celery, washed
- 3tbsp olive oil
- 5Clovegarlic, peeled
Directions
- 1
2 Chicken legs 2 Onions, peeled 1 Carrot, peeled 6 Black peppercorns 1 1/2 l Water ( 2 1/2 pints) 2 Heads celery, washed 3 tb Olive oil 5 Cl
- 2
Halfway through this time, chop up the remaining onion and the celery and put them to soften in the olive oil in a heavy, covered pan
- 3
When they are soft and the chicken is cooked through, strain nearly all the stock from round the chicken over the onion and celery and conti
- 4
Strip the chicken meat from the bones and cover it with one spoonful or so of stock to keep it moist
- 5
Discard the bones and the carrot and the whole onion from the stock
- 6
In a large mortar crush the garlic with a little sea salt
- 7
Pound the walnuts into this until they are quite fine (*)
- 8
Then pound in the chicken meat, which should be quite soft