RECETAS Y COCINA

Ingredients

• For the stock:
• 1/2 hen
• 1 kilo of cow's bones
• 2 ham bones
• 4 leeks
• 3 celery stalks
• 1 medium-sized onion
• 300 gm of potatoes
• 1/4 kilo of chickpeas
• Salt
• For the soup:
• 1/4 kilo of rice
• 150 grams of diced ham
• 2 boiled egg
• 1 sprig of mint

Preparation

Heat 3 litres of water in a cooking pot and add the hen, bones, soaked chickpeas; the peeled and chopped potatoes; half the peeled and chopped onion; the sliced carrots and the rest of the cleaned vegetables, cut into large pieces.

Cover the pot and allow to cook on a low heat for between 2 to 3 hours.

After this time, remove from the heat, take the hen out of the stock, de-bone it, de-bone the meat and set aside.

Strain the stock through a colander and also set aside.

Place the strained stock in a pan and heat, and when it is hot, add the rice and diced ham.

Cook on a high heat for 15 minutes, until the rice is ready.

Then separate and pour into a soup tureen.

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Presentation

When you serve it, add the de-boned hen, the chopped hard boiled eggs and the sprig of mint.

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