Tuesday, 6 October 2009

Soup of the Day


This version of the refreshing, lemony, Greek soup has Bulgar Wheat rather than rice. It is very nutritious and makes a great midweek meal served with crusty bread.


1 medium onion, chopped
2 chicken breasts
2 tbsp olive oil
3 sticks celery
1 carrot, diced
2 tsp Coriander seeds, crushed
12 peppercorns
1/2 tsp fennel seeds
100 ml lemon juice
1 tsp grated lemon zest
1 litre chicken stock
50g Bulgar Wheat
3 egg yolks
Juice of 1 lemon
Salt and pepper
Parsley to garnish, finely chopped

Saute the onion, in olive oil, in a heavy based pan, for 4-5 minutes until soft.

Add the chicken, celery, carrot and spices. Stir to combine. Add the lemon juice and stock, bring to the boil, cover and simmer for 40 minutes.

Remove the chicken and set aside. Strain the stock and return it to a clean pan. Add the Bulgar Wheat. Reheat gently, for 5 minutes, but do not boil.

Beat the egg yolks and juice of 1 lemon together in a bowl and mix in a tbsp or two of the stock. Gradually add this mixture to the pan, Dice the chicken and add to the pan heating gently until the soup thickens. It should be the consistency of single cream. Dice the chicken and add to the pan.

Season to taste and serve immediately with warm crusty bread.

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