Chicken, beans and potato soup

Directions

1. Chop the head of the onion and the tail separately. In about 1 quart of water, boil the chicken with the chopped onion head for about 20 minutes. While you are waiting, wash and peel the potatoes and boil the broad beans separately (if you can’t find any, use peas) for about 1/2 an hour with some salt.

2. When the chicken is half cooked, add the potatoes, whole.

3. Meanwhile, in a little pan on very low flame, melt the butter and stir in the chopped green onion and parsley and continue stirring for about 2 minutes.

4. Remove the broad beans (or peas) from their pot and strain the water from them. Add the broad beans, and the green onions and parsley to the soup. Serve hot.

5. This soup should be thick, not a thin broth. If you’ve used too much water, strain a little off before adding the beans, onions and parsley. Or you can take the potatoes out and cut them into cubes, then add them back in. Their starch will thicken the soup as they cook and soften.

6. Add salt and pepper to taste and serve hot.

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