Recipe Ingredients
1 chicken
5 leeks
4 pints of water
Sprig of Parsley
1 blade of mace
5 peppercorns
1 clove
2oz rice
2 teaspoons salt
one quarter teaspoon pepper
Muslin
Soup preparation and cooking instructions
Prepare the chicken then place in a large stockpot and add
the water. Tie the parsley, the mace, the peppercorns and
the clove, together with the salt and pepper in muslin and
add to the pot.
Then simmer slowly for approximately 2 hours. Test whether
the chicken is cooked and then remove the chicken from the
pot. Allow the soup to cool and when cold skim off the fat.
Now prepare and wash the leeks and wash the rice, add both
to the soup and return the pot to a low heat. Gently simmer
until the leeks and rice are tender.
Shred some of the cooked chicken and add to the soup just
before serving, stir and serve.
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