Name: Spring chicken soup
Yield: 6
Ingredients: 25 ml olive oil; 1 onion, finely chopped; 150 gm speck, finely diced; 3 garlic cloves, thinly sliced; 1.5 litres hot chicken stock (6 cups); 1 chicken (about 1.9kg), jointed; 200 gm risoni (1 cup); 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 tbsp flat-leaf parsley, coarsely chopped; To serve: crusty white bread (optional)

Ingredients

25 ml olive oil

1 onion, finely chopped

150 gm speck, finely diced

3 garlic cloves, thinly sliced

1.5 litres hot chicken stock (6 cups)

1 chicken (about 1.9kg), jointed

200 gm risoni (1 cup)

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 tbsp flat-leaf parsley, coarsely chopped

To serve: crusty white bread (optional)

Method

Main

1.Heat oil in a large saucepan over medium-high heat, add onion, speck and garlic and sauté until just tender (5-7 minutes). Add chicken stock and 500ml hot water, increase heat to high, bring to the simmer, add chicken, reduce heat to medium and simmer until cooked through (8-10 minutes), then remove with a slotted spoon and set aside to cool slightly. Add risoni and carrots to stock and cook until almost cooked through (3-5 minutes).

2.Meanwhile, coarsely shred chicken (discard skin and bones) and set aside. Add leeks and peas to pan and cook until just cooked through (1-2 minutes). Return chicken to pan, stir through to heat, season to taste and serve hot scattered with parsley, with crusty white bread.