Spring chicken soup
Ingredients
- 25 ml olive oil
- 1 onion, finely chopped
- 150 gm speck, finely diced
- 3 garlic cloves, thinly sliced
- 1.5 litres (6 cups) hot chicken stock
- 1 chicken (about 1.9kg), jointed
- 200 gm (1 cup) risoni
- 12 baby carrots (about 1 bunch), trimmed, large ones halved lengthways
- 20 baby leeks (about 2 bunches), washed and trimmed
- 150 gm sugarsnap peas, trimmed
- 2 tablespoons flat-leaf parsley, coarsely chopped
- To serve: crusty white bread (optional)
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