PICK UP

1          ea        chicken soup, portion
50        gm       zucchini, julienned
2          gm       Aleppo
2          gm       parsley, chopped
1          ea        lime belly

In small pot, heat portioned chicken soup

PLATE – Lions Head w Lid, B&B lined w Doily, soup spoon

Pour heated chicken soup into warmed bowl. Add zucchini to top, Aleppo and parsley. Cover with lid, add lime wedge to bottom left of plate, spoon at right angle from logo

SOUP, CHICKEN
2200    gm       chicken breast
800      gm       onions, yellow small dice
800      gm       celery, small dice
800      gm       carrot, small dice
11000 gm       chicken stock
90        gm       chicken soup spice
95        gm       salt
50        gm       thyme, tied with butcher twine
1500    gm       yukon potato, peeled medium dice
900      gm       red bell pepper, small dice

METHOD:

Pan sear chicken on both sides, add onion, celery and carrots and cook for 3 minutes. Add chicken stock, chicken soup spice, salt and thyme, bring to a boil then reduce to a simmer and cook for 25 minutes. Add potatoes and cook for 10 minutes, remove from heat add red bell pepper. Cool soup, then remove chicken breast and shred, add shredded chicken back to soup. Portion to 230 grams.