Ingredients:
Chicken parts (wings, neck, back) - 900 gms
Celery stalks - 2 (sliced)
Water - 5 cups
Salt - 1 1/2 tsp
Leek - 1 (sliced)
Large carrot -1 (cubed)
Potatoes - 2 (cubed)
Peas - 1/2 cup
Egg yolks - 2
Plain yogurt - 3/4 cup
Bibb lettuce - 1/2 head (coarsely chopped)
Method:
Chicken parts (wings, neck, back) - 900 gms
Celery stalks - 2 (sliced)
Water - 5 cups
Salt - 1 1/2 tsp
Leek - 1 (sliced)
Large carrot -1 (cubed)
Potatoes - 2 (cubed)
Peas - 1/2 cup
Egg yolks - 2
Plain yogurt - 3/4 cup
Bibb lettuce - 1/2 head (coarsely chopped)
Method:
- Bring water, salt, and chicken parts to boil in large saucepan; cover. Simmer one hour.
- Ad celery, leek, carrot, and potatoes; simmer 20 minutes.
- Remove chicken; cube meat; return to soup.
- Add peas; simmer about 8 minutes. Remove scum from surface of soup.
- Lightly beat egg yolks; stir into yogurt.
- Remove soup from heat; stir in yogurt mixture; adjust seasoning.
- Garnish with lettuce; serve at once.
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