PEPPERCORN CHICKEN SOUP
Chicken broth is a dish found in almost every country.
There is a comforting quality about it.
Here is one which is warmly spiced with black peppercorns. Serves 4 to 6.
30gm butter
2 teaspoons black peppercorns, crushed
80gm leek, diced
80gm celery, diced
80gm carrot, diced
200gm chicken, diced
1&1/4 litres chicken stock
salt
10gm spring onions, chopped
1 teaspoon chopped coriander leaves
Method
1. Melt butter in a stock pot and saute peppercorns.
2. Add vegetables and saute for a few minutes.
3. Add the chicken, chicken stock and cook until vegetables and chicken are tender.
4. Garnish with chopped spring onions and coriander leaves before serving.
