Chicken Soup with Vegetables
and Cvikcek wine
This sustaining soup from the Dolenjksa region of Slovenia is intensely chicken in a lemony broth with a kick--masses of vegetables and chicken chunks, all bite-sized. Just the thing for the sniffles, a bad day, or just pumping yourself up. Serve hot as a first course or a light meal to 6-8 people. Traditionally served with a glas of the famous Dolenjka rosé, Cvicek wine.
Garnish: fine mince of parsley
Rinse the chicken, then set in a large pot with the soup vegetables, water, and salt. Bring to a boil, reduce heat, and simmer for 1 hour. Remove the chicken, strip off the meat, then return the carcass to the broth and simmer 2 more hours. Reserve the chicken.
When the broth is rich with flavor, strain it and skim off the fat. Bring back to a boil, add the vegetables, lemon rind, and marjoram, and cook on medium heat until tender, about 20 minutes.
In a separate pot, heat the 3 Tablespoons of oil then add the chopped onion, sauteeing until golden yellow. Stir in the flour and breadcrumbs and let cook, then pour in 2 cups of the broth, stirring until the sauce is thick, then whisk into the soup. Cut the reserved chicken into chunks and add to the soup; grate in pepper and salt to taste. When ready to serve, stir in the wine and heat briefly. Ladle into bowls and top with a line of fresh minced parsley.