for 4 person

Stock

1	boiling fowl (approx. 1,2 kg), defrosted
1	onion, cut in half
200 g	celeriac, cut into pieces
200 g	leek, cut into pieces
150 g	carrots, cut into pieces
20 g	ginger, sliced
5	parsley stems, roughly chopped
2	bay leaves
7	mixed peppercorns, crushed
2 tsp	salt
	water

Soup

200 g	leaf spinach
100 g	leek, cut into rings
1	red chilli pepper, deseeded, cut into rings
120	pasta (e.g. risoni)

Gremolata

1 bunch	flat-leaf parsley, finely chopped
1	organic lemon, grated zest and 2 tbsp of juice
2 tbsp	olive oil
1	garlic clove, finely grated
¼ tsp	sea salt

How it's done

Stock

Gut the boiling fowl and rinse (inside and out) in cold water, pat dry, place in a large pan. Place the onions (cut side down) in a frying pan, cook over a medium heat for approx. 10 mins. until dark brown. Add the onion to the chicken along with all the other ingredients up to and including the salt, cover with cold water (approx. 4 l) and gradually bring to just below the boil. Cook (uncovered) at just below the boil for approx. 1½ hrs., skim away the froth with a sieve.

Soup

Remove the chicken from the stock, allow to cool slightly. Strain the stock, pour approx. 1½ l into a pan, set aside the remainder of the stock. Boil fast for approx. 10 mins. Pull apart the chicken meat by hand, add to the stock with the vegetables and pasta, simmer for approx. 10 mins. until the pasta is al dente.

Gremolata

Mix the parsley, lemon zest, lemon juice, oil, garlic and fleur de sel. Serve the soup in deep bowls, top with the gremolata.

Show complete recipe