Sopa Boba - Mallorcan Chicken Soup - cooking recipe

Ingredients

4 tbsp oil
1/2 lb carrots, peeled and chopped
1/2 lb leeks, sliced
1/2 lb celeriac, peeled and chopped
2 None onions, peeled and cut into chunks
2 cloves garlic, peeled and roughly chopped
2 None chicken breasts
10.5 oz ham, skin-on
3 slices white bread, cut into cubes
4 None sun-dried tomatoes, chopped
2 cups ground almonds

Preparation

For soup, heat 2 tbsp oil in a large saucepan and saute carrots, leeks, celeriac, onions and garlic for 5 mins. Add chicken, ham, 1 tsp salt and 10 cups cold water (or enough to cover the meat). Bring to a boil then simmer over low heat for 1 hour, occasionally skimming off foam with a slotted spoon.
For croutons, heat 2 tbsp oil in a frying pan and toast croutons for 4-5 mins, turning, until browned all over. Season with salt and drain on paper towels.
To finish, remove chicken and ham from pan, discard skin and bone and cut into bite-sized pieces. Puree soup then add tomatoes and almonds and bring to a boil. Add meat, season then ladle into bowls. Garnish with croutons.