1 large onion
1 small chicken weighing 1 kg (2 1/4 lbs) with heart and liver
10 prunes
6 tbsp pearl barley
1 tsp salt
2 pinches freshly ground black pepper
700 g (1 3/4 lbs) leeks
1/2 bunch parsley
1 small chicken weighing 1 kg (2 1/4 lbs) with heart and liver
10 prunes
6 tbsp pearl barley
1 tsp salt
2 pinches freshly ground black pepper
700 g (1 3/4 lbs) leeks
1/2 bunch parsley
method
1. Peel and chop onion. Wash chicken, put in pan with heart and prunes, barely cover with water and bring to the boil. Skim off scum as it forms.
2. Add chopped onion, barley, salt and pepper to chicken, cover and simmer very gently for 1 1/2 hours so that the surface of the water barely moves.
3. Cut off green leaves from leeks, halve lengthwise, wash thoroughly, dry and slice.
4. Add leeks and liver to chicken after 1 1/4 hours and cook all together for last 15 minutes.
5. Remove cooked chicken from stock, skin it, take meat off bones and slice thinly.
6. Slice heart and liver or discard as preferred.
7. In the meantime, continue to boil stock, uncovered, until reduced by one-third.
8. Return meat to stock and season well with salt and pepper.
9. Wash and dry parsley, remove stalks and chop leaves before sprinkling over soup.
2. Add chopped onion, barley, salt and pepper to chicken, cover and simmer very gently for 1 1/2 hours so that the surface of the water barely moves.
3. Cut off green leaves from leeks, halve lengthwise, wash thoroughly, dry and slice.
4. Add leeks and liver to chicken after 1 1/4 hours and cook all together for last 15 minutes.
5. Remove cooked chicken from stock, skin it, take meat off bones and slice thinly.
6. Slice heart and liver or discard as preferred.
7. In the meantime, continue to boil stock, uncovered, until reduced by one-third.
8. Return meat to stock and season well with salt and pepper.
9. Wash and dry parsley, remove stalks and chop leaves before sprinkling over soup.
serving amount
serves 4
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