Pearl Soup,

Ingredients

  • Chicken thighs
  • Pearl pasta
  • Potato, diced
  • Carrot, diced + 2 whole, peeled
  • Celery, diced + 3 whole
  • Garlic, sliced
  • Ground mustard
  • Sea salt
  • Black pepper
  • Dill, destemmed and chopped
  • Parsley, destemmed and chopped
  • Lemon, quartered and deseeded

Method

Boil chicken thighs in water to create a simple stock. Once the chicken is cooked and the stock is ready, remove the chicken and strain the stock. Let chicken cool, then debone and chop. Set aside.

Make pastina broth using chicken stock, 3 stalks celery, 2 carrots, and 1 onion. Bring to boil, then simmer until softened. Blend all of this to create the pastina broth.

Place the pastina broth back into the stock pot. Add chopped carrot, sliced celery, and garlic. Season with ground mustard, sea salt, and black pepper to taste. Cook until softened, then add potatoes and cook until potatoes can be cut with a spoon.

Add pearl pasta and boil/simmer until cooked. Then add the chicken back into the soup to reheat.

To serve, place fill a bowl with soup, and top with lemon juice, dill, parsley, and a drizzle of olive oil.