HERBY CHICKEN DUMPLINGS IN A SUMMER SOUP

Serve this dish as a light lunch with crusty bread.

Preparation 15 minutes, plus chilling Cooking 25 minutes Serves 4

FOR THE DUMPLINGS

2 TBSP OLIVE OIL

1 SMALL ONION, FINELY CHOPPED

1 STICK CELERY, FINELY CHOPPED

1 GARLIC CLOVE, FINELY CHOPPED 400G MINCED CHICKEN

1 BUNCH DILL, FINELY CHOPPED

2 TBSP FLAT-LEAF PARSLEY, FINELY CHOPPED 1 EGG WHITE, LIGHTLY BEATEN

FOR THE SOUP

1.5 LITRES LIGHT CHICKEN STOCK

1 BAY LEAF

100G ORZO PASTA

75G PEAS

50G BROAD BEANS, PODDED

3 EGGS

JUICE OF 1 LEMON

2 HANDFULS BABY SPINACH

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Heat the oil in a pan over a medium heat. Add the onion, celery and garlic, and cook until softened without colouring. Transfer to a large bowl and, once completely cool, add the minced chicken, half the dill and all of the parsley. Season, add the egg white and mix well to combine. Roll into 16 walnut-sized balls and chill for an hour to firm up.

Heat the stock in a large pan and, once bubbling, add the bay leaf and orzo. Simmer for 4 minutes, add the dumplings, then let it bubble for another 7 minutes. Remove the dumplings with a slotted spoon and keep them warm while you add the peas, broad beans and remaining dill to the pan. Cook for 2 minutes.

Meanwhile, whisk the eggs in a large bowl until frothy. Add the lemon juice and slowly whisk in one cup of the hot chicken stock. Remove the remaining stock from the stove and whisk in the egg and lemon mix. Add a generous pinch of sea salt and freshly ground black pepper to taste. Divide the dumplings and spinach between four bowls, ladle over the hot soup and serve immediately – don’t re-boil or the egg will curdle.

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