Cold Chicken, Celery And Walnut Soup

* 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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