CHICKEN SOUP WITH YOGURT
3 pints chicken stock 3 or 4 sprigs parsley
2 rice A. few mint leaves
1 pint yogurt Salt and pepper
Simmer the rice in the chicken broth until tender and season the broth well. Mix the yogurt with the beaten egg and add a little of the broth to them bit by bit until well mixed; then gradually add to the rest of the stock, having drawn the pot off the heat so that it will not boil again, as this would curdle the egg. Heat very carefully to avoid boiling and serve at once with finely chopped mint and parsley.
CHICKEN AND TOMATO SOUP
2 pints of chicken stock 1 medium onion
1 pint tomato juice (or a purée Juice of 1 lemon
made from fresh tomatoes) 3 sprigs parsley
a celeriac or celery Salt and pepper
2 cloves garlic
Bring the chicken broth to the boil and add the tomato juice or purée, together with the finely chopped onion, crushed garlic and diced celery. Season well and simmer until all are tender.
Pass the soup through a large-meshed sieve or a medium mouli mill. Serve the soup garnished with finely chopped parsley and with the lemon juice squeezed over it.