Sopa Boba - Mallorcan Chicken Soup

• 4 tbsp oil
• 1/2 lb carrots, peeled and chopped
• 1/2 lb leeks, sliced
• 1/2 lb celeriac, peeled and chopped
• 2 None onions, peeled and cut into chunks
• 2 cloves garlic, peeled and roughly chopped
• 2 None chicken breasts
• 10.5 oz ham, skin-on
• 3 slices white bread, cut into cubes
• 4 None sun-dried tomatoes, chopped
• 2 cups ground almonds

1. For soup, heat 2 tbsp oil in a large saucepan and saute carrots, leeks, celeriac, onions and garlic for 5 mins. Add chicken, ham, 1 tsp salt and 10 cups cold water (or enough to cover the meat). Bring to a boil then simmer over low heat for 1 hour, occasionally skimming off foam with a slotted spoon.
2. For croutons, heat 2 tbsp oil in a frying pan and toast croutons for 4-5 mins, turning, until browned all over. Season with salt and drain on paper towels.
3. To finish, remove chicken and ham from pan, discard skin and bone and cut into bite-sized pieces. Puree soup then add tomatoes and almonds and bring to a boil. Add meat, season then ladle into bowls. Garnish with croutons.

oil, carrots, leeks, celeriac, onions, garlic, chicken breasts, ham, white bread, tomatoes, ground almonds

Taken from recipes-plus.com/api/v2.0/recipes/18926 (may not work)