June Soup
| Yield: | 4 Servings |
| Categories: | Soups, Poultry, Vegetables |
| STOCK | ||
| 1 | Lemon | |
| 1 | Chicken; a 1.35 kg | |
| 1 | Onion; peeled | |
| 1 | Carrot; peeled | |
| 6 | Black peppercorns | |
| 1 | ts | Sea salt |
| 1 3/4 | l | Water |
| SOUP | ||
| 350 | g | Green or yellow split peas |
| 3 | Onions | |
| 6 | sm | New turnips |
| 3 | Carrots | |
| 3 | Heads fennel | |
| 4 | tb | Olive oil |
| 6 | Cloves garlic; peeled | |
| Sea salt | ||
| 400 | g | Tomatoes; tin |
| 1 | tb | Fresh thyme; or marjoram |
| 1 1/2 | l | Chicken stock |
| 1 | Handful of sorrel or several | |
| DIVIDER | -- large spinach leaves |
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