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Receta Cold Chicken, Celery And Walnut Soup

by Global Cookbook

Ingredientes

2 x Chicken legs 2 x Onions, peeled 1 x Carrot, peeled 6 x Black peppercorns 1 1/2 lt Water ( 2 1/2 pints)

2 x Heads celery, washed 3 Tbsp. Extra virgin olive oil 5 x Cloves garlic, peeled 200 gm Shelled walnuts (7 ounce) 2 Tbsp. Lowfat yoghurt Sea salt Black pepper, freshly grnd

Direcciones

1. Remove ALL skin and fat from the chicken legs, place them in a saucepan with one of the onions, the carrot, the peppercorns and a large healthy pinch of sea salt, cover with the water, bring to the boil and simmer for 40-45 min.
2. Halfway through this time, chop up the remaining onion and the celery and put them to soften in the extra virgin olive oil in a heavy, covered pan. When they are soft and the chicken is cooked through, strain nearly all the stock from round the chicken over the onion and celery and continue simmering for another 15-20 min.
3. Strip the chicken meat from the bones and cover it with one spoonful or possibly so of stock to keep it moist. Throw away the bones and the carrot and the whole onion from the stock.
4. In a large mortar crush the garlic with a little sea salt. Lb. the walnuts into this till they are quite fine (*). Then lb. in the chicken meat, that should be quite soft. Bind this mix with the lowfat yoghurt, season it with pepper, liquidize the celery soup and stir the chicken and nut mix in.
5. Refrigeratebefore eating (**).
6. (*) You can crush the walnuts in an electric blender first; but don't add in the garlic, as the blender would have a brutalizing effect on its taste.
7. (**) This soup is best eaten cool, but is also good hot !

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