Recipe

Chicken Cooked The Aegean Way With A Walnut Sauce Recipe

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Ingredients

Directions

Step #1 In a large bowl, 1 1/2 tsps of the lemon thyme, carrot, celery, pepper, onion, leeks, mix chicken meat, & lemon zest & mix well.
Step #2 Add egg whites & mix well.
Step #3 Add vegetable mixture to cold stock & place this in a large stockpot.
Step #4 Place on low to medium heat and bring to a boil, stirring often so that the vegetable mixture does not stick to the bottom & burn.
Step #5 Once the stock has come to a boil, stop stirring.
Step #6 The vegetable mixture will form a clump or "raft" on top of the liquid.
Step #7 Let the mixture boil carefully for 1 hr.
Step #8 Don't boil it too hard or the raft will break apart.
Step #9 At the end of 1 hr, turn off the stove & allow the soup to sit for 10 mins.
Step #10 Strain soup through a fine strainer lined with a paper coffee filter, discarding the vegetables.
Step #11 To serve, reheat soup with the remaining 1 1/2 tsps of lemon thyme, & Spice up this with salt & pepper.
Step #12 Place 4 spears of asparagus in each serving bowl.
Step #13 Pour hot soup over asparagus & serve as soon as possible.
Step #14 Serves four.
Step #15 --.
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