*  Exported from  MasterCook  *
 
                    COLD CHICKEN, CELERY AND WALNUT SOUP
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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