Cold chicken, celery and walnut soup
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Cold chicken, celery and walnut soup
  Chicken    Celery    Soups    Walnuts  
Last updated 6/12/2012 1:17:19 AM. Recipe ID 47635. Report a problem with this recipe.
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      Title: Cold chicken, celery and walnut soup
 Categories: Soups
      Yield: 4 Servings
 
      2    Chicken legs
      2    Onions, peeled
      1    Carrot, peeled
      6    Black peppercorns
  1 1/2 l  Water ( 2 1/2 pints)
      2    Heads celery, washed
      3 tb Olive oil
      5    Cloves garlic, peeled
    200 g  Shelled walnuts (7 oz)
      2 tb Yoghurt
           Sea salt
           Black pepper, freshly ground
 
  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 pinch of sea salt, cover with the water, bring to the boil and
  simmer for 40-45 minutes.
  
  Halfway through this time, chop up the remaining onion and the celery
  and put them to soften in the 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 minutes.
  
  Strip the chicken meat from the bones and cover it with one spoonful
  or so of stock to keep it moist. Discard the bones and the carrot and
  the whole onion from the stock.
  
  In a large mortar crush the garlic with a little sea salt. Pound the
  walnuts into this until they are quite fine (*). Then pound in the
  chicken meat, which should be quite soft. Bind this mixture with the
  yoghurt, season it with pepper, liquidize the celery soup and stir
  the chicken and nut mixture in.
  
  Chill before eating (**).
  
  (*) You can crush the walnuts in an electric blender first; but do
  not add the garlic, as the blender would have a brutalizing effect on
  its taste.
  
  (**) This soup is best eaten cold, but is also good warm !
  
  From: B. Allen, The soup book, M Papermac, ISBN 0-333-58224-1
  




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Recipe ID 47635 (Apr 03, 2005)

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