LCD – All Recipes, Soup
Stock:
1 free-range organic chicken (with skin removed)
Celery tops
2 bay leaves
1/2 cup parsley sprigs
1 large onion
2 garlic cloves
Soup:
2 large onions diced
2 carrots finely chopped
1/2 bunch fresh basil
6 stalks celery finely chopped
1/4 bunch fresh coriander chopped
1/4 small Chinese cabbage chopped
1 cup flat-leaf parsley chopped
1 small parsnip finely chopped
2 cups V8 vegetable juice (optional)
1 small turnip finely chopped
1/4 cup pearl barley
1 small sweet potato finely chopped
1/2 cup orange lentils
2 bay leaves
Pinch sea salt
Freshly ground black pepper
(DF, NF, YF)
To make the stock:
Simmer slowly for 90 minutes under cover, the whole chicken with the bay leaves, onion, celery tops, parsley and garlic cloves in approximately 1.4 litres (48 ounces) of water.
Strain the liquid into a soup pot.
Keep the chicken and the stock in the refrigerator overnight.
To make the soup:
Place the onions, basil, coriander and parsley in a blender or food processor and blend until smooth.
Take the chicken from refrigerator and remove bones and fat.
Cut the chicken meat into bite-sized pieces.
Skim fat from the top of the stockpot and add the V8 vegetable juice to the stockpot.
Add the pearl barley and lentils to the stock with bay leaves and simmer until tender.
Chop all vegetables finely and add to the pot.
Cover and simmer for approximately 1 hour, then add the chicken pieces.
Remove bay leaves.
Season with sea salt and black pepper to taste.