Mallorcan Christmas soup recipe

Traditional hearty island soup makes a perfect winter warmer

For the chicken broth:
1 free-range chicken
1 onion
2 carrots
100g celeriac
100g leek
2 bay leaves

Heat the water and place the whole chicken in for 1-2 minutes. Remove chicken and throw away water. Put the chick in a pot and fill with cold water. When boiling add the vegetables, herbs, and spices, and reduce heat. After 25 minutes reduce heat further and let simmer for one hour.

Pasta and filling:
24 pasta galets
160g minced beef
20g shallots
Mix all the ingredients together and pipe into cooked pasta.

Soup ingredients:
100g leek
100g purple carrot
100g turnip
4 cooked quail’s eggs
Chervil leaf
1 chicken breast (from the broth)

Blanche the vegetables in salted water.

Photos: Sara Savage · Chef: Gerhard Berktold

Dr. Helen Cummins is a lifestyle editor, publisher and successful entrepreneur, who has lived and worked in Palma de Mallorca for the past 20 years. She started in 2003 which has grown into one of the island’s largest websites with over 6 million visits per annum.

Her website is a compilation of all the things she values since moving to the island, running hc/ Digital Media and creating an idyllic life in Son Vida with her husband Georg and daughter Eva.

Slow Luxury Living is what sits at the heart of the hc/ website, which aims to inspire people to slow down and appreciate the Mediterranean lifestyle. Alongside her editorial team, Helen handpicks businesses and places that adhere to SLOW: Sustainable, Local, Organic and made with Love.