Sufra Dayma:
Broccoli, Chicken and Noodle Soup
By Moushira Abdel-Malek
Serves 4-6
Ingredients:
250 gms broccoli (chopped into small florets)
250 gms chicken breast fillets (cut into strips)
1 cup dried noodles
3 cups chicken stock
1 onion (finely chopped)
300 mls pouring cream
2 tbsp chopped parsley leaves
Salt + pepper + bay leaf
Butter + oil
Method:
Cook broccoli in a pan of slightly salted boiling water; uncovered, for 3 minutes. Drain, then blanch into ice-cold water, adding ice cubes until broccoli is completely cooled off. Drain and leave aside. In a large cooking pan, heat butter and oil, over medium heat. Add onion. Stir until translucent. Season. Add bay leaf and chicken. Stir to change colour. Cover and allow to cook and release its own juices. Meanwhile, heat a medium saucepan, empty. Add noodles. Stir to golden. Add to chicken. Stir and add stock. Bring to the boil. Allow to cook for 10 minutes, covered, over low heat. Add broccoli and cream. Stir gently. Remove pan away from heat, when about to boil. Sprinkle parsley. Stir it in and serve immediately as a starter.
