- 1 CHICKEN, cut in pieces
- 2 CARROTS, cleaned and cubed
- 2 LEEKS, sliced
- 2 ONIONS, chopped
- 4 CLOVES
- 1 TSP VINEGAR
- 30 GRAM BUTTER
- HANDFUL PARSLEY, chopped
|
|
- 1 ONION, chopped
- 2 CLOVES GARLIC, chopped
- 250 GRAM LETTUCE, cut
- 4 CUPS CHICKEN STOCK
- 2 TBSP FLOUR
- 1 CUP CREAM
- 1 EGG YOLK
- HANDFUL PARSLEY
- 2 SLICES OF BREAD, cubed
|
Bring 6 cups of water
to the boil and add the chicken pieces, one onion, the carrot, the cloves
and salt to taste. Simmer for one hour. Sieve the broth, cut the chicken
in pieces. Heat the butter and stir fry the remaining onion and the
leek for five minutes; add the chicken pieces and stir fry three minutes
more. Add the chicken stock and the vinegar, bring to the boil and simmer
for 15 minutes. Sprinkle with parsley.
Orangeman's Holiday in
Northern Ireland remembers the Battle of Boyne, fought on 12
July 1690,
leading to the victory of protestant King William (heir to the House of
Orange) over the catholic King James. Click on
culinary calendar for more links
between cooking and history.
|
Stir fry the onion
and the garlic 3 minutes; add the lettuce and the flour and stir fry
3 minutes more. Add the chicken stock, bring to the boil and simmer
for 5 minutes. Puree the soup, add the cream and the egg yolk and reheat
the soup until it almost boils. Fry the bread cubes in hot oil until
golden brown (croutons). Pour the soup in plates, distribute the croutons
and parsley over the soup.
|
