Greek Chicken Soup With Lemon

4 litres organic chicken stock, warmed  

4 tablespoons (60ml) olive oil  

2 large onions, finely chopped 

4 cloves garlic, minced  

800g arborio rice  

Sea salt and freshly ground black pepper to season  

1 small head of broccoli, blanched and refreshed  

200g Parmesan cheese, finely grated  

100g butter  

160g fresh peas, blanched and refreshed  

100g asparagus shaved using a vegetable peeler and kept in ice water

Place the casserole with olive oil over medium heat. 

Add the onion and fennel and sauté for about 5-8 minutes until translucent. Then fry the garlic for about 1 minute, stirring. Add the preserved lemon and stir. Next, add the chicken broth, bring to a boil, then simmer over low heat. 

Remove the chicken from the bone and use two forks to break the chicken into small, bite-sized pieces. Add the chicken and chickpeas to the broth and cook for 5-10 minutes. Season to taste. 

Garnish with a sprig of tarragon and fennel blossoms before serving.  

Garnish each serving with a squeeze of lemon juice and a teaspoon of Greek yoghurt.