for 4 portions

Chicken

1	boiling fowl (approx. 1.2 kg)
3 litre	water, chilled
400 g	soup vegetables, cut into pieces
1	onion, cut in half
1	garlic clove
½ bunch	parsley
6	peppercorns
1	bay leaf
2 tsp	salt

Soup

120 g

long grain rice

To thicken

3	fresh eggs
1	organic lemon, grated zest and the juice

To garnish

	salt and pepper to taste
½ tbsp	olive oil
1	spring onion incl. green part, cut into thin rings
2 sprig	dill, torn into pieces

How it's done

Chicken

Place the chicken in a large pan, cover with water (approx. 3 litres). Add the vegetables and all the other ingredients up to and including the salt, bring to the boil. Reduce the heat, leave to infuse just below the boil for approx. 2 hrs. Remove the chicken and the vegetables with a slotted spoon.

Bring the broth to the boil. Turn down the heat, reduce to 2 litres by simmering for approx. 30 mins. Remove the chicken meat from the skin and bones, tear apart with a fork.

Soup

Add the rice to the broth, simmer for approx. 15 mins. until just soft. Add the chicken meat, heat through. Reduce the heat.

To thicken

Using the whisk on a mixer, beat the eggs in a bowl for approx. 5 mins. until the mixture is frothy. Mix in the lemon zest and juice, whisk for a further 3 mins., adding 200 ml of hot broth by the tablespoonful.

Stir the egg mixture into the hot soup (no longer boiling). Heat for approx. 4 mins., stirring constantly, until the soup thickens and turns creamy.

To garnish

Season the soup, plate up. Drizzle with oil, garnish with onion rings and dill.

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