Arabian summer soup

Ingredients for 4 servings:

• 400 g mixed vegetables (leafy greens) (e.g. leaf spinach, chard, mustard greens)
• Salt
• 1 liter chicken broth
• 1 chicken breast fillet(s) with bone
• 1 onion(s)
• 2 cloves garlic
• 1 carrot(s)
• 2 stalk(s) Celery
• 1 tbsp clarified butter
• Pepper from the mill
• 3 tbsp lemon juice
• 1 tsp lemon(s), zest, grated

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Clean and wash the leafy greens and blanch them in boiling salted water. Drain them in a sieve, rinse them in ice-cold water and drain well. Bring the stock to a boil. Wash the chicken breast and pat dry, then simmer in the stock for 10 minutes. Remove the chicken breast from the stock and let it cool. Pour the stock through a fine sieve. Peel and finely chop the onion and garlic. Trim and peel the carrot, trim and wash the celery stalks. Cut the carrot and celery into julienne strips. Melt the clarified butter in a saucepan. Sauté the onions, garlic and julienne strips over medium heat until the onion cubes are translucent. Pour in the stock and heat, but do not let it boil. Cook for 20 minutes at just below boiling point. Skin the chicken breast, remove the meat from the bones and cut into fine strips. Stir it into the stock along with the blanched leafy greens. Season with salt, pepper, lemon juice, and zest, and serve while still slightly hot. If desired, cut the flatbread into small cubes, toast them in a nonstick pan with 1 teaspoon of clarified butter until crispy, and sprinkle over the soup.