Type of Dish: Appetizer

Ingredients: Chicken bones
1 large Spanish onion
1-2 turnips
1-2 parsnips
1 leak
1 green squash
1 yellow squash
2-3 carrots
3 stalks celery
¾ cups chopped dill
Salt / pepper to taste about 2 tablespoons each
¼ teaspoon of Devil’s Envy Spice

Instructions for making the dish: In an 8 quart pot fill half with water, add bones and bring to boil for about 40 minutes. Remove bones and let cool. While boiling chop all vegetables and separate into firm and soft types. Add onions, carrots, celery, turnips, parsnips and salt / pepper and let it continue to boil for another 20 minutes. Remove chicken from bones and return it to the pot (bones can be discarded). Add soft vegetables (leak and squash and return to a boil for another 20 minutes or until tender. In the final 5 minutes add dill to pot and let simmer and stir. To serve, plate soup add a ¼ teaspoon of Devil’s Envy for spicy heat.

Number of Servings: 20

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