2 eggs juice of a lemon freshly chopped parsley for decoration salt and freshly ground black pepper For the broth: 2 chicken leg joints (plus any wings you can prise out of the butcher) 1 onion, quartered (skin on to give a golden color) 2 sticks celery, chopped 1 large carrot, chopped handful of parsley, roughly chopped
Instructions
1) Place the broth ingredients in a pan and cover with water. Bring to the boil and simmer, uncovered for about 1 1/2 hours, topping up with more water if the level gets low. Strain and discard flavorings.
2) Return broth to the pan and bring to the boil until reduced to 1lts/1 3/4pts. Season with salt and freshly ground black pepper. Cool a little.
3) Beat eggs with lemon juice and add a little broth. Return this mixture to the pan and heat without boiling (otherwise the egg will curdle). Ladle into soup bowls and sprinkle with parsley before serving with crusty French bread.
