Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Stock
Soup
How it's done
Stock
Place the onion in a large pan with the cut sides facing down, fry over a medium heat for approx. 10 mins. until dark brown. Add the carrots and all the other ingredients up to and including the salt, fry briefly. Rinse the boiling fowl inside and out in cold water, pat dry, add to the pan. Pour in the water until the chicken is completely covered, heat up. Cook (uncovered) at just below the boil for approx. 2 hrs.
Soup
Remove the boiling fowl from the stock, allow to cool slightly. Pour the stock back into the pan through a sieve, reduce for approx. 15 mins. (yields approx. 1½ l). Remove the meat from the chicken, tear apart by hand, return to the stock. Add the leek and all the other ingredients up to and including the soya sauce, bring to the boil. Reduce the heat, simmer for approx. 3 mins. Serve the soup in deep bowls, serve with the slices of lime.
| Tip: | Tear off the coriander leaves and use to garnish the soup. |
|---|---|
| Prepare: | The stock can be made 1 day in advance. |
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