CHICKEN SOUP

INGRÉDIENTS:

• 2 leeks, trimmed, scrubbed and green parts
• separated from the white parts
• 3 pounds bone-in, skin-on chicken thighs
• 8-10 c water
• 1 head of garlic, halved crosswise
• 1 tbsp extra virgin olive oil
• 2 shallots, peeled and diced
• 3 carrots, peeled and diced
• 4 ribs celery, trimmed and diced
• 3 Yukon gold potatoes, peeled and cubed
• % c pearled farro, rinsed
• ½ c loosely packed dill, roughly chopped
• ½ lemon, juiced
• Salt and pepper

MÉTHODE:

1. Thoroughly rinse white and green parts of the leeks.Bundle green parts together and tie together withkitchen twine. Halve white partsleeks lengthwiseand thinly slice.
2. Place chicken in a large pot and cover with 8-10cups water. Add bundled green parts of the leeks andthe garlic. Season liberally with salt.
3. Bring to a boil and then reduce heat and simmer,uncovered, for 1 hour. Skim off foam that floats to thetop of the broth.
4. Remove and discard the bundled leeks. Transferchicken to a large bowl. Transfer head of garlic asmall bowl.
5. Return broth to a low boil and cook for 20 mins toreduce the liquid to about 6 cups. Taste the broth andadd more salt if you like. Strain the broth through afine-mesh sieve into a large bowl and wipe out thepot.
6. Once chicken is cool enough to handle, pick the meatfrom the bones and shred the meat, depending onyour preference. Carefully pop the garlic from thepaper and mash it into a paste with a fork.
7. Heat 1 tbsp extra virgin olive oil in the pot. Addshallots, carrots, celery, white parts of the leeks, andpotatoes. Cook 8-10 mins. Add salt and pepper.
8. Add garlic paste and chicken. Cook 1 min.
9. Pour in chicken broth and bring to a boil. Once boiling,add farro and then reduce heat to low and simmer for30 mins until farro is tender and the potatoes arefork-tender. Taste and season.
10. Stir in dill and lemon juice and simmer 5 mins.
11. Ladle soup into bowls and garnish with dill and lemonwedges. Enjoy!

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