A deeply satisfying soup that is good as a light main dish. The pomegranate lifts and brightens the deep, smoky flavours going into the bowl.

soup

Serves 4
olive oil 3 tbsp
chicken wings 12
smoked garlic 6 cloves
rosemary sprigs 4
bay leaves 3
thyme sprigs 12
water 2 litres
freekeh 100g
small carrots and parsnips 250g
pomegranate 1
chopped parsley a handful

Pour the oil into a deep casserole over a moderate heat and brown the chicken wings on both sides. Peel and crush then flatten the garlic cloves, then add them to the chicken together with the whole rosemary sprigs, bay, thyme and the water. Bring to the boil, lower the heat and simmer gently for an hour.

Rinse the freekeh then tip it into the chicken stock and continue simmering for 20 minutes. Halve the carrots and parsnips and add them to the pan, then leave to cook for 20 minutes till tender. Cut the pomegranate in half and take out the seeds. Remove the sprigs of herbs from the soup, they have done their work. Ladle into bowls, then spoon the chopped parsley and pomegranate seeds on top.

Advertisements