Medicinal quality chicken soup.
Ingredients
2 small chickens (because everyone wants a leg)
5 carrots
2 zuchini
1 large onion
2 leaks
2 cups of kale or collard greens
2 turnips or rudabagers
2 bouquet garni
2 table spoons of ground coriander seeds
1 table spoon of herb du provance
1/2 preserved lemon (or 1 tsp of salt)
1/2 tsp of fresh ground pepper
Juice of 1 lemon
1 bunch of fresh cilantro
6 egg yolks
3 table spoons of olive oil
3 garlic cloves – crushed in salt
2 litres of water or enough to cover
Steps:
In a large stock pot, brown the chickens with the olive oil, salt and pepper
Cook until the skin is lightly golden on all sides
Add the chopped onions and leaks, cover and cook for anther 3 or 4 minutes
Add preserved lemon, garlic and spices, bouquet garni, carrots, zuchini and turnip,
Cover with water, put a lid on and cook for 45 minutes
Add the collard greens / kale and cook for anther 15 minutes.
Reduce the heat to low
Remove 1/2 cup of stock to a mixing bowl, and combine with the egg yolks
Pour back into the stock pot and cook on low for 2-3 minutes, stirring constantly
Add the cilantro and lemon juice.
Serve.
