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Spiced poussin soup

Poussin a good alternative for chicken, particularly if you want to cook for one or two people. This spiced poussin soup is perfect on cool spring & summer evenings  -  also when you have a cold or feeling a bit run down. You can add other seasonal vegetables too, such as kale, green beans, spinach etc.  
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 2 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 poussin
  • 1 large garlic clove
  • 1 piece of ginger
  • 1 chilli pepper
  • 1 onion
  • 1 chicken stock cube
  • 1 vegetable stock cube
  • 1 bay leaf
  • 2 medium carrots
  • 100 g green beans or broad beans
  • 100 g green peas
  • 1 small bunch of parsley

Method
 

  1. Rinse the poussin and put it in a large pot. Add about 1 litre of water - it should cover the bird well. Peel the onion, garlic and ginger, add these to the water (as whole). Heat it up, and when the soup is about to boil, using a mesh sieve, skim off the scum that accumulates on the surface (keep the liquid at a gentle simmer!).
  2. When the surface of the soup is scum-free, add the carrots, stock cubes and bay leaf, then bring to the boil.
  3. Turn down the heat, put a lid on and gently cook for 35-45 minutes.
  4. Now add the peas, beans and the parsley (tied together with some string). Turn up the heat and cook for a further 5 minutes or so.
  5. Remove the herbs and the onion, then cut the carrot into bite-sized pieces before serving.