Shadow Arch Soup

Ingredients

• 1 whole chicken (about 1.2 kg)
• 2 liters water
• 2 large carrots
• 2 leeks
• 2 celery stalks
• 2 onions
• 4 cloves garlic
• 1 bay leaf
• 5 black peppercorns
• 2 sprigs thyme
• 1 small lemon
• 4 tbsp fresh parsley, chopped
• 1 baguette
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• salt and pepper

Method

1. Place the chicken in a large pot with 2 liters of water.
2. Roughly chop 1 carrot, 1 leek, 1 onion, and 2 celery stalks and add to the pot with bay leaf, peppercorns, and thyme.
3. Bring to a boil, skim, and simmer gently for 1.5 hours.
4. Remove the chicken, strain the broth. Shred the chicken meat into pieces.
5. Dice the remaining carrot, leek, and onion. Add to the broth and cook for 10 minutes.
6. Add the chicken meat. Season with salt, pepper, and some lemon juice.
7. Slice the baguette into long, thin, diagonal pieces. Brush with olive oil and toast golden in the oven at 200°C, about 7 minutes.
8. Pour the soup into wide bowls. Lay a curved breadstick over each bowl, forming an arch.
9. Drizzle a line of balsamic vinegar from the arch into the soup, creating a dark shadow underneath.
10. Garnish with parsley.

Serving notes

• Serve the soup clear, so the 'shadow' is visible.
• Ensure the bread arch sits firmly over the bowl without breaking.
• Serve with extra balsamic for those who want to deepen the scandal.