| LEMON CHICKEN SOUP (SERVED WITH CORIANDER DUMPLINGS) INGREDIENTS 30g (1 oz) butter 1 large onion (peeled and chopped) 2 medium carrots (peeled and chopped) 2 medium sticks celery (chopped) ½ level teaspoon ground allspice 1 teaspoon lemon juice 1 tablespoon chopped fresh coriander 2 lb (900g) chicken pieces 2 ½ pints chicken stock (1.4 litres) ½ level teaspoon salt fresh ground black pepper Melt the butter in a very large saucepan and gently cook the onion, carrots and celery inside. Cook covered for 10 minutes. Add the allspice, lemon juice, coriander, chicken pieces, stock, salt, and some pepper. Bring to the boil, keeping watch to skim off the scum from the surface. Reduce the heat, cover, and simmer for 30 minutes. Remove the pan from the heat and lift out the chicken pieces into a separate bowl. When cool enough, take the chicken off the bone, skin it and chop the meat into chunky pieces ~ discard the skin and bones. Pour the vegetables and the stock into a bowl and mash or process/blend until the vegetables are finely chopped (or personal preference). Return the chicken and the vegetables to the large pan together and simmer gently for 20 – 30 minutes. |