MY JEWISH PENICILLIN SOUP
COOKBOOK: Save with Jamie (Jamie Oliver)
He has a way to describe his dishes! The name he has given this soup made me laugh…….and probably most of us would not make it! It was absolutely delicious! SO much flavour, so healthy! There wasn’t a thing I didnt like about it. Paul isn’t fan of soups and he went for thirds!
A soup with chicken-broccoli-capsicum-carrots-cabbage-eggs-leek-onion-lentils-noodles has to task good!
1 onion , peeled & chopped in bite size
1 carrot, peeled & sliced thinly
2 potatoes , peeled and cubed
1 capsicum, seeded & sliced
1 leek , sliced thinly
2 1/2 litres of chicken stock
5 skinless chicken thighs, cut into 2 or 3 pieces each
100g soup-mix lentils
3 medium eggs , whisked lightly
1/2 chinese cabbage, sliced thinly
200g broccoli , florets cut into bit size portions
120g 3min noodles (add sachet)
Salt & pepper
Add chicken stock in a deep pot , add lentils and bring to boil. Add chicken and simmer for 20mins.
In the meantime, I like to cook the broccoli in the microwave add a little water to bowl and cover (approx 5-8mins) , drain and set aside. Repeat for the potatoes, drain and set aside.
Add butter to a frying pan and fry the onion and the leek until soft. Set aside.
Add butter again to frying pan and add the egg. Quickly spread it to cover the base of the pan. Allow it to set. Flip it over one side and once cooked through remove carefully with a spatula. Slice omelette thinly and set aside.
Place noodles and sachet mix in bowl and cover with boiling water. Cover and leave for 3-4mins. Remove cover and let them stand.
Add to soup carrots, capsicums, drained potatoes and broccoli, cabbage, leek and onion mixture. All it to simmer for a further 10mins. Add noodles and liquid. Season with salt & pepper. Turn heat off and let it stand for a further 5mins. Ready to be served.