Recipe: Sophie Storen’s winter soup

Winter Soup

Serves six

Ingredients

Stage 1
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

Stage 2
1 whole small chicken – free range or left over roast chicken
1 fresh bay leaf
4 sprigs of tarragon
Water

Stage 3
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.

Put aside.

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.