Ingredients
One pot Velvet Cloud sheep's milk yoghurt
6 eggs,
3 medium firm, waxy potatoes,
2 chicken fillets,
3-4 small cucumbers (or one large).
3 or 4 spring onions, (green and white part)
Mayonnaise 2 or three tbs, or to taste
Cold water if needed
A good handful of dill or to taste
Juice of 2 lemons (to taste)
Salt, sugar, to taste
Method
Poach the chicken fillets in enough water to cover them. Keep the cooking liquid and cool.
Boil the potatoes in their skins, careful not to overcook, cool and peel.
Hard boil the eggs then cool, and shell.
Finely chop the dill and green onion and crush them a little with a potato masher
When everything is cooked, and cooled, cut everything into cubes (dice sized). Cut cucumbers too.
Mix together chicken cooking stock, and Velvet Cloud and mayonnaise to taste. You can add more or less yoghurt, stock and mayonnaise to taste. You’re aiming at a soupy texture, as thick or thin as you think your family will enjoy. You can add cold water if needed to thin the soup.
Add the rest of the ingredients
Add lemon juice, salt and a small amount of sugar to taste (only enough sugar to remove bitterness)
Chill for a few hours and serve garnished with chopped dill.
