Chicken Recipes

ZUCCHINI SOUP WITH SMALL PASTA SHELLS

An attractive and refreshing soup which could be made using cucumber instead of zucchini.

INGREDIENTS
4 tablespoons olive or sunflower oil
2 medium onions, finely chopped
6 1/4 cups homemade or canned chicken stock
2 pounds zucchini
1 cup small pasta for soup
fresh lemon juice
salt and pepper
2 tablespoons chopped fresh chervil
sour cream, to serve

SERVES 4—6

1. Heat the oil in a large saucepan and add the onions. Cover and cook gently for about 20 minutes, until very soft but not colored, stirring occasionally.

2. Add the chicken stock and bring to a boil.

3. Meanwhile grate the zucchini and stir into the boiling stock with the pasta. Turn down the heat and simmer for 15 minutes, until the pasta is tender. Season to taste with lemon juice, salt and pepper.

4. Stir in the chervil and add a swirl of sour cream to serve.