Cucumber Soup with Spring Vegetables

Name: Cucumber Soup with Spring Vegetables
Yield: 3
Cuisine: Fusion
Ingredients: water; chicken wings; leeks; allspice; cucumbers; carrots; parsnips; celeriac root; cabbage; scallions, spring or green onions; dill weed; parsley leaves; celery leaves; salt and black pepper

Submitted by kszyhu

All veggies are young, fresh and full of spring garden aroma. Is there anything more lovely?

YIELD

3 servings

PREP

10 min

COOK

25 min

READY

35 min

Ingredients

800

MILLILITRES WATER

EACH CHICKEN WINGS
or half of carcass, 1 wing *

GRAMS LEEKS
green leaves, chopped

EACH ALLSPICE *

250

GRAMS CUCUMBERS
peeled or well rinsed, diced

GRAMS CARROTS
scraped or well rinsed, sliced

GRAMS PARSNIPS
scraped or well rinsed, sliced

GRAMS CELERIAC ROOT
peeled, sliced *

GRAMS CABBAGE
shredded

EACH SCALLIONS, SPRING OR GREEN ONIONS
chopped finely

CUP DILL WEED
chopped finely *

CUP PARSLEY LEAVES
chopped finely

CUP CELERY LEAVES
celeriac leaves, chopped finely *

X SALT AND BLACK PEPPER
ground *

Directions

1 - Cook chicken stock in a pressure cooker for 10 minutes (water, chicken parts, green leek, allspice, ½ teaspoon salt). Prepare the rest of ingredients. 2 - When steam is reduced, remove all items and transfer the stock to a pot excluding scums. Skim fat if needed. 3 - Bring the stock to boil, add all ingredients and simmer for 10 minutes. Save some dill for garnish. 4 - Garnish with minced chicken flesh and dill leaves. Optionally you may add fresh chopped leaves of basil.