Tuesday, May 24, 2011

Lemon & Chicken Soup

Lemon & Chicken Soup

4 tbsp butter
8 shallots, thinly sliced
2 carrots, thinly sliced
 2 celery stalks, thinly sliced
8 0z/ 225 g. boned chicken breasts(finely chopped)
3 lemons
5 cups chicken stock
80z/225g dried spaghetti, broken into small pieces
2/3 cup heavy cream
salt & white pepper

To Garnish:

fresh parsley sprig
3 lemon slices, halved


1. Melt the butter in large pan. Add the shallots . carrots, celery
   & chicken & cook over low heat, stirring occasionally, for 8 minutes

2. Thinly pare the lemons and blanch the lemon rind in boiling water for
   3 minutes. Squeeze the juice from the lemons

3. Add the lemon rind and juice to the pan, together with the chicken stock
    Bring slowly to a boil over low heat and simmer for 40 minutes, stirring

4. Add the spaghetti to the pan & cook for 15 minutes. Season to taste
    with salt & white pepper & add the cream. Heat through, but do not
    let the soup or it will curdle

5. Pour  the soup int a tureen or individual bowls. Garnish with the parsley
    and half slices of lemon and serve immediately


You can prepare this soup up to the end of step 3 in advance, so that all you need do before serving is heat through before adding the pasta and the finishing touches

No comments:

Post a Comment