serves 6 – 8 people
leftovers of two roast chickens
1 tablespoon oil
1 clove garlic
1 parsley root, coarsely chopped
1 big chunk of celeriac, diced
1 small leek
6 cups of water
4 sprigs thyme
2 bay leaves
sea salt and freshly ground pepper
4 cups of green pea
1 cup spinach
1 handful fresh parsley
4 leaves spring garlic
4 spring onions – green part
1 handful of pea shoots
Heat up the oil In a large pot, then add the onion and crushed garlic and saute lightly. Then add the carrot, leek, celeriac and parsley root. Saute the vegetables for a moment then add roasted chicken cascasses. Pour over the water, add the thyme and bay leaves. Season everything with salt and pepper and cook over low heat for half an hour. Take the pot off the heat, remove the chicken, garlic and the carrot. Pick the chicken meat and discard the bones together with removed garlic and carrot. Add to the soup thawed frozen or fresh peas and cook for 10 minutes until the peas are tender. Take the soup off the heat, transfer it to the blender, add the spinach, parsley, ramps, scallion and pea shoots and blitz until smooth. Check the seasoning and density and season if need be. You can add picked chicken meat. Serve drizzled with oil and parsley and nigella seeds.
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