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Cold Chicken, Celery And Walnut Soup

Cold Chicken, Celery and Walnut Soup recipe image
This Mediterranean soup features Legs 3 tablespoon Olive oil, Onions, peeled 5 Cloves garlic, peeled, Carrot. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 548.2
Dietary: Gluten-free
Description
This Mediterranean soup features Legs 3 tablespoon Olive oil, Onions, peeled 5 Cloves garlic, peeled, Carrot. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 Chicken Legs
  • 3 tablespoons Olive oil
  • 2 Onions, peeled
  • 5 cloves garlic, peeled
  • 1 Carrot, peeled
  • 200 g Shelled walnuts (7 oz)
  • 6 Black Peppercorns
  • 2 tablespoons Yoghurt
  • 1 1/2 l Water (2 1/2 pints) Sea salt
  • 2 heads Celery, washed Black pepper, freshly ground
Directions
  1. 1
    Remove ALL skin and fat from the chicken legs,
  2. 2
    place them in a saucepan with one of the onions, the carrot, the peppercorns and a large pinch of sea salt,
  3. 3
    cover with the water, bring to the
  4. 4
    boil and
  5. 5
    simmer for 40-45 minutes.
  6. 6
    Halfway through this time,
  7. 7
    chop up the remaining onion and the celery and put them to
  8. 8
    soften in the olive oil in a heavy, covered pan.
  9. 9
    When they are soft and the chicken is cooked through, strain nearly all the stock from round the chicken over the onion and celery and continue simmering for another 15-20 minutes.
  10. 10
    Strip the chicken meat from the bones and
  11. 11
    cover it with one spoonful or so of stock to keep it moist.
  12. 12
    Discard the bones and the carrot and the whole onion from the stock.
  13. 13
    In a large mortar crush the garlic with a little sea salt.
  14. 14
    Pound the walnuts into this until they are quite fine (*).
  15. 15
    Then pound in the chicken meat, which should be quite soft.
  16. 16
    Bind this mixture with the yoghurt,
  17. 17
    season it with pepper, liquidize the celery soup and
  18. 18
    stir the chicken and nut mixture in.
  19. 19
    Chill before eating (**).
  20. 20
    (*) You can crush the walnuts in an electric blender first; but do not
  21. 21
    add the garlic, as the blender would have a brutalizing effect on its taste.
  22. 22
    (**) This soup is best eaten cold, but is also good warm !

Nutrition Facts

Servings 4

Amount Per Serving
Calories 548.2kcal
% Daily Value *
Total Fat 11.6g18%
Saturated Fat 2.5g13%
Cholesterol 44.5mg15%
Sodium 196.2mg9%
Total Carbohydrate 107.5g36%
Dietary Fiber 43.0g172%
Sugars 9.1g
Protein 36.8g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 200, black, blending, boiling, carrot, celery, chicken, cloves, cold, freshly, garlic, ground, legs, mediterranean, oil, olive, onions, peeled, pepper, peppercorns
Read it online: https://www.chefs-mate.com/recipe/cold-chicken-celery-and-walnut-soup/