6 cups chicken stock
1/2 cup chicken liver, julienne
1/2 cup chicken heart, julienne
1/2 cup chicken giblets, julienne
1 can (250g) peas, drained
1 hard boiled egg, chopped
3/4 cup croutons
2 cloves garlic, crushed and minced
1/4 cup diced ham
1 onion, sliced
2 tablespoons cooking oil
- salt and pepper to taste
Cooking
Instructions
1. Sauté garlic and onion
in a saucepan.
2. Add chicken giblets and heart; cook for 5
minutes
3. Add chicken liver and ham; cook for 2 minutes
4. Add chicken stock and drained peas; boil
5. Season with salt and pepper; reduce heat to
simmer
6. Add chopped eggs
7. Serve with croutons sprinkled on top of each
bowl of soup
