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. 1 - Cook chicken stock in a pressure cooker for 10 minutes (water, chicken parts, green leek, allspice, 1/2 teaspoon salt).
2. Prepare the rest of ingredients.
3. 2 - When steam is reduced, remove all items and transfer the stock to a pot excluding scums.
4. Skim fat if needed.
5. 3 - Bring the stock to boil, add all ingredients and simmer for 10 minutes.
6. Save some dill for garnish.
7. 4 - Garnish with minced chicken flesh and dill leaves.
8. 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)