Читать книгу Recipes from My Mother - Rachel Allen - Страница 42

Chicken dumpling soup

SERVES 4

A twist on the age-old Asian dumpling soup, this is deeply satisfying and wonderfully restorative. The better the chicken stock, the better the soup.

300g (11oz) minced chicken (thigh is best but breast works fine too)

1 small garlic clove, crushed

2 tbsp chopped parsley

¼ tsp grated nutmeg

60g (2½oz) spring onions, white parts finely chopped and green parts sliced at an angle, kept separate

a little oil

1.5 litres (2½ pints) chicken stock

handful of broken spaghetti (optional)

sea salt and freshly ground black pepper

1. Place the minced chicken in a bowl and add the garlic, parsley, ¼teaspoon salt, the nutmeg and a twist of black pepper. Add the white parts of the spring onions and mix well to combine. Break off a small piece of the mixture and fry it in a little oil, then taste it and adjust the seasoning if needed.

2. With wet hands, shape the minced chicken into 20 equal-sized dumplings. Set aside in the fridge while you prepare your chicken broth.

3. Pour the stock into a saucepan, add salt and pepper if necessary, and bring it to the boil. Add the chicken dumplings and bring to a gentle simmer for 10 minutes to cook the dumplings through. (If you want to make this soup more substantial, add a handful of broken spaghetti strands and cook with the stock and the dumplings.)

4. Add the green parts of the spring onions for the last minute of cooking. Divide the broth and the dumplings among four bowls and serve.