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1
boiling fowl 1-1.5 Kg (2-3lb)
1 onion, quartered
400-800g (1-2lb) leeks, cut into inch long (2-3cm) pieces, white
and green kept separate
Stock from boiling fowl
1 bay leaf, some parsley
6-12 prunes, soaked overnight (optional)
salt and pepper
Put the bird in a large pot and nearly cover with water, add herbs
and salt and slowly bring to the boil. Skim, cover and simmer until
tender, approximately 2 hours. Remove the bird, and allow to cool
slightly. Meanwhile add the green part of the leeks to the stock
and and add the prunes and continue to simmer. Cut the meat from
the chicken into smallish pieces and return them to the soup, with
the white part of the leeks. Simmer for a further 10 minutes. Check
the seasoning and serve. Soup is generally better the next day,
so if you have time, try and prepare it in advance.
* To make a Vegetable Soup, omit the boiling fowl and the stock
and substitute with a vegetable stock.
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