Cucumber Soup with Spring Vegetables
- 800 millilitres water
- 3 each chicken wings or half of carcass, 1 wing
- 30 grams leeks green leaves, chopped
- 1 each allspice
- 250 grams cucumbers peeled or well rinsed, diced
- 50 grams carrots scraped or well rinsed, sliced
- 20 grams parsnips scraped or well rinsed, sliced
- 30 grams celeriac root peeled, sliced
- 20 grams cabbage shredded
- 3 each scallions, spring or green onions chopped finely
- 1/2 cup dill weed chopped finely
- 1/4 cup parsley leaves chopped finely
- 1/4 cup celery leaves celeriac leaves, chopped finely
- 1 x salt and black pepper ground
- 1 - Cook chicken stock in a pressure cooker for 10 minutes (water, chicken parts, green leek, allspice, 1/2 teaspoon salt).
- Prepare the rest of ingredients.
- 2 - When steam is reduced, remove all items and transfer the stock to a pot excluding scums.
- Skim fat if needed.
- 3 - Bring the stock to boil, add all ingredients and simmer for 10 minutes.
- Save some dill for garnish.
- 4 - Garnish with minced chicken flesh and dill leaves.
- Optionally you may add fresh chopped leaves of basil.
water, chicken, green leaves, allspice, cucumbers, carrots, well, celeriac root, cabbage, scallions, dill, parsley, celery, salt
Taken from recipeland.com/recipe/v/cucumber-soup-spring-vegetables-53371 (may not work)