Chicken soup a la grec

My mother knows that from all the meets, I am a fan of chicken. This is why, one of the first cook books she passed me was about how to prepare chicken. This book is no bigger than a pocket and somehow I put it in the back of my shelf, for the simple reason that it has no picture in it. Nowadays, is difficult to find a cookbook without photos inside. I actually believe that photos are selling the cookbook because the reader wants to know how it looks. Nevertheless, coming back to my little chicken cookbook, I took it out from the shelf and look for some interesting recipes. This is the first one I have selected…

Ingredients:

  • 1kg of chicken parts. I took a big chicken, chopped it and use everything but the breast and legs that I have used for something else.
  • 2 carrots (diced)
  • 200g celery (diced)
  • 2 small onions (diced)
  • 1 zucchini
  • 3 egg yolks
  • 130g rice
  • 1 hand of chopped green parsley
  • 100g sour cream
  • 1 tablespoon all-purpose flour
  • 1 tablespoon salt

Directions:

  1. Boil the chicken parts in 4-5 liters of water for 30 minutes. Remove the foam when boiling.
  2. Add onions, carrots, celery, zucchini and let them boil for 10 minutes.
  3. Separately, cook the rice with 300ml of soup removed from the pot for 5 minutes.
  4. Put the rice in the soup, boil for another 5 minutes and remove from heating source.
  5. In a bowl, mix the sour cream, flour and egg yolks. Add some soup from the pot to make the composition more liquid. Put it in the big pot of soup and stir a little.
  6. Add the chopped parsley.

Serve the soup warm with lemon juice, fresh parsley and paprika.

Spicy carrot-zucchini soup with lovage

Berry And Mascarpone-Filled Roulade