CHICKEN SOUP WITH CIN­NA­MON AND MINT

The Jerusalem Post - The Jerusalem Post Magazine - - FOOD -

Makes 6-8 serv­ings.

3-4 chicken legs

3 stalks pars­ley

2 stalks cel­ery

1 car­rot, cut into rings

1 light green squash, cubed 1 potato, cut into small cubes 1 onion, quar­tered

1 stick cin­na­mon

¼ tsp. turmeric

Salt, to taste

White pep­per, to taste

3 stalks mint

Ad­di­tion:

1 egg, beaten

Pour wa­ter into a pot so that it’s ¾ full. Cover and bring to a boil.

Add the chicken pieces and bring to a boil. Lower the flame and cook for 30 min­utes.

Tie the pars­ley and cel­ery to­gether and add them to the pot. Add the car­rot, squash, potato and onion pieces. Stir and bring to a boil. Add the spices and stir. Bring to a boil and then add the mint.

Lower the flame and cook for an­other 30 min­utes. Re­move the herbs, veg­eta­bles and cin­na­mon stick. Keep the veg­eta­bles, but dis­card the herbs and cin­na­mon.

Driz­zle the egg into the soup and cook an­other 15 min­utes. Add a few veg­etable pieces that were cooked in the soup to each bowl.

Level of dif­fi­culty: Medium Time: 90 min­utes Sta­tus: Meat

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