INGREDIENTS

INSTRUCTIONS

Remove ALL skin and fat from the chicken legs, place them in a
saucepan with one of the onions, the carrot, the peppercorns and a
large pinch of sea salt, cover with the water, bring to the boil and
simmer for 40-45 minutes.  Halfway through this time, chop up the
remaining onion and the celery  and put them to soften in the olive oil
in a heavy, covered pan. When  they are soft and the chicken is cooked
through, strain nearly all  the stock from round the chicken over the
onion and celery and  continue simmering for another 15-20 minutes.
Strip the chicken meat from the bones and cover it with one spoonful
or so of stock to keep it moist. Discard the bones and the carrot and
the whole onion from the stock.  In a large mortar crush the garlic
with a little sea salt. Pound the  walnuts into this until they are
quite fine (*). Then pound in the  chicken meat, which should be quite
soft. Bind this mixture with the  yoghurt, season it with pepper,
liquidize the celery soup and stir  the chicken and nut mixture in.
Chill before eating (**).  (*) You can crush the walnuts in an electric
blender first; but do  not add the garlic, as the blender would have a
brutalizing effect on  its taste.  (**) This soup is best eaten cold,
but is also good warm !  From: B. Allen, The soup book, M Papermac,
ISBN 0-333-58224-1  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Don’t let your worries get the best of you. Remember, Moses started out as a basket case”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 459
Calories From Fat: 364
Total Fat: 42.9g
Cholesterol: 0mg
Sodium: 47.6mg
Potassium: 457.1mg
Carbohydrates: 16.7g
Fiber: 5.5g
Sugar: 5.3g
Protein: 8.9g