- 1.5 litres chicken stock
- 1 chicken (1.5kg), at room temperature
- 200 gm freekah
- 1½ tbsp extra-virgin olive oil
- 5 large golden shallots, finely chopped
- 2 garlic cloves, finely chopped
- To serve: thick plain yoghurt
- 1 cup (loosely packed) mixed soft herbs, such as tarragon, mint, chervil and parsley
- 2 spring onions, thinly sliced
- To serve: lemon wedges
- 1Bring stock and 1.5 litres water to the boil over high heat, season to taste, add chicken, return to the boil, boil for 1 minute then turn off heat, cover and stand until cooled (3-4 hours).
- 2Remove chicken from stock (reserve stock), coarsely shred meat (discard skin, bones and sinew) and set aside.
- 3Set 1 litre stock aside, then bring remaining stock to the boil over medium-high heat, season to taste, add freekah and cook until par-boiled (5 minutes). Strain, reserve freekah and discard stock.
- 4Meanwhile, heat olive oil in a saucepan over medium-high heat, add shallot and garlic and stir occasionally until tender (5-10 minutes). Add reserved stock, bring to the boil, then season to taste. Add freekah and cook until tender (5 minutes), then add chicken and return to the boil.
- 5Ladle soup into bowls, stir in a spoonful of yoghurt, scatter with herbs and spring onion and serve hot with lemon.
This recipe is from the March 2012 issue of .
Drink Suggestion: Cool lager Drink suggestion by Max Allen