Chicken Stellette Soup

3 3/4 cups chicken stock
1 bay leaf
4 scallions, sliced
3 cups sliced white mushrooms
4-ounce cooked chicken breast half
1/2 cup small soup pasta (stellette)
2/3 cup dry white wine
1 tablespoon chopped fresh parsley
salt and freshly ground black pepper

Put the stock and bay leaf into a large saucepan and bring to a boil. Add the sliced scallions and mushrooms.
Remove the skin from the chicken and discard. Slice the chicken thinly. Add it to the soup and season to taste with salt and pepper. Heat through for 2 to 3 minutes. 
Add the pasta to the soup, cover, and simmer for 7 to 8 minutes until the pasta is al dente.
Just before serving, add the wine and chopped parsley. Heat through again for 2 to 3 minutes. Pour into individual soup bowls and serve at once.
Serves 4 to 6.

Cucumber and Yogurt Soup with Walnuts

1 cucumber
4 garlic cloves
1/2 teaspoon salt
3/4 cup walnuts
1 1/2 ounces day-old bread, torn into pieces
2 tablespoons walnut or sunflower oil
1 2/3 cups plain yogurt
1/2 cup cold water or chilled still mineral water
1 to 2 teaspoons lemon juice
For the garnish:
scant 1/2 cup coarsely chopped walnuts
1 1/2 tablespoons olive oil
sprigs of fresh dill

Cut the cucumber in half and peel one half of it. Dice the cucumber flesh; set aside.
Using a large mortar and pestle, crush together the garlic and salt. Add the walnuts and bread and continue working together.
When the mixture is smooth, slowly add the walnut or sunflower oil and combine well.
Transfer the mixture into a large bowl and beat in the yogurt and diced cucumber. Add the cold water or mineral water and lemon juice to taste.
Pour the soup into chilled soup bowls to serve. Garnish with the chopped walnuts, drizzle with the olive oil, and arrange the sprigs of dill on top. Serve at once.
Serves 5-6.

Crispy legs

4 chicken legs,

4 tbsp butter,

1 onion,

½ parsley

1 garlic clove,

lemon juice,

2 tbsp olive oil

4 gauda slices

salt

Softened butter mix well with salt. Spread chicken legs with it and leave them in the fridge for at least half a day. Clean the onion, garlic and parsley and grind them together in blender. Add oil and a bit of dried vegetable seasonings (make a paste) and coat over chicken legs. Grill the legs, and rotate every five minutes until the meat gets golden brown color. When the meat is grilled, put on every piece gouda slice, cover and let the cheese melt. Drizzle the legs with lemon juice before serving.

Fried chicken

1 chicken 

2 eggs 

150 gr flour 

150 gr bread crumbs 

300 ml oil 

1 lemon 

salt and pepper to taste

Cut the chicken into pieces. Season with salt and pepper. Each piece roll in flour, egg and finally in bread crumbs. Bake on high heat first, then resize it. During the baking several times turn over pieces. Garnish with thin lemon rings.

Chilled Asparagus Soup

2 pounds fresh asparagus
4 tablespoons butter or olive oil
1 1/2 cups sliced leeks or scallions
3 tablespoons all-purpose flour
6 1/4 cups chicken stock or water
1/2 cup light cream or plain yogurt
1 tablespoon chopped fresh tarragon or chervil
salt and freshly ground black pepper


Cut the top 2 1/2 inches off the asparagus spears and blanch the tips in boiling water for 5 to 6
minutes until just tender. Drain thoroughly. Cut each tip into 2 or 3 pieces, set aside.
Trim the ends of the stalks, removing any brown or woody parts. Chop the stalks into 1/2 -inch pieces.
Heat the butter or oil in a heavy-bottomed saucepan. Add the sliced leeks or scallions and cook over low heat for 5 to 8 minutes until soft but not brown. Stir in the chopped asparagus stalks, cover, and cook

for 6 to 8 minutes longer until the stalks are tender.
Add the flour and stir well to blend. Cook for 3 to 4 minutes, uncovered, stirring occasionally.

Add the stock or water. Bring to a boil, stirring frequently. Lower the heat and simmer for 30 minutes. Season with salt and pepper.
Puree the soup in a food processor or food mill. If necessary, strain it to remove any coarse fibers. Stir in the asparagus tips, most of the cream or yogurt, and the herbs. Chill well. Stir before serving and check the
seasoning. Garnish each bowl with a swirl of cream or yogurt.
Serves 6.