Greengrocer Soup

Preparation:

Preparation: Cut the chicken meat into small pieces; scrape the carrot with a small knife, trim it and cut it into slices; peel the celery and the turnip, peel the onion and the potato, finally cut everything into cubes. Remove the end part of the stem from the asparagus, which is rather leathery, and break up what remains. Wash all the vegetables under running water and let them drain. Also wash the parsley and chervil and chop them finely with the crescent. At this point, combine all the prepared vegetables, the aromatic mince and the chicken pieces in a large casserole dish, possibly earthenware. Add the hot broth, then transfer the container to the heat, where you will have already placed a flame spreader net. Cover the saucepan and bring to the boil, then reduce the heat to low and simmer for 45-50 minutes, taking care to stir from time to time with a wooden spoon. When there are only a few minutes left, boil the rice in a saucepan with a liter of boiling salted water. Drain it after 8-9 minutes, add it to the soup and cook all together for another 5 minutes. After the indicated time, turn off the heat under the saucepan and leave the soup to stand for 5 minutes without removing the lid. Finally, transfer the preparation into two terracotta bowls, season each portion with a spoonful of raw olive oil and serve.