Publications
- 30ml - butter
- 3 - leeks, chopped
- 4 - carrots, peeled and diced
- 3 - stalks celery, chopped
- 1 - knob fresh ginger, peeled and grated
- 3ml - chilli flakes
- 1 - turnip, peeled and diced
- 2 - parsnips, peeled and diced
- 1 - medium sweet potato, peeled and diced
- 2 - potatoes, peeled and diced
- - one bunch soup celery, chopped
- 200g - noodles
- 60ml - flat-leaf parsley, chopped
- - lemon to taste
- - STOCK
- 15ml - olive oil
- 1 - onion, roughly chopped
- 3 - carrots, chopped
- 1 - whole chicken, cut into pieces
- 1 - bouquet garni (parsley sprig, thyme sprig, bay leaf, 8 peppercorns)
- 3L - water
1. Make the stock: Brown the vegetables in the oil. Place the chicken on top with the bouquet garni and pour the water over. Bring to the boil and simmer slowly for about 1 hour. Remove the chicken and flake the meat. Discard the skin and bones. Strain the stock through a sieve and discard the vegetables.
2. Make the soup: Melt the butter in a large saucepan and fry the leeks, carrots, celery and ginger until glossy. Add the chilli flakes and the rest of the vegetables and soup celery, followed by the reserved stock and simmer for about 30 minutes until cooked.
3. Stir in the noodles (I like breaking them into pieces) and cook according to the instructions on the packet.
4. Stir the flaked chicken into the soup and sprinkle with the parsley. Season the soup to taste with salt, pepper and lemon juice. Serve piping hot.
