Recipe: Sophie Storen’s winter soup
1 leek, discard bright green bits (for stock)
2 small to medium carrots
4 sticks of celery
2 small fennel
1 cup of mung dahl
1 whole small chicken – free range or left over roast chicken
1 fresh bay leaf
4 sprigs of tarragon
6 branches of sprigged kale
2 cloves of garlic
4 sprigs of tarragon leaves
1/2 cup extra virgin olive oil
From stage 2, place the chicken in a pot with tarragon sprigs and bay.
Cover with water and vegetable off cuts and poach until chicken is cooked through. Take chicken out and cool . Put stock aside.
From stage 3, blanche kale, refresh and pure with garlic and tarragon leaves.
From stage 1, wash and finely dice the vegetables.
Sauteed the leek no colour for 2 minutes, after 2 minutes add the carrots.
Sauteed for a further 2 minutes, then add the celery and fennel.
Continue cooking until translucent.
Add the chicken broth and mung dahl, cook until mung dahl is tender.
Add shredded chicken and kale puree.
Season and add more stock if necessary.