• 3 galahs
• any diced vegetables
• potato (optional)
• onion (optional)
• cornflour
• salt and pepper to taste

Skin the galahs. Cut along the breast, pull the skin off along with the feathers. Then cut off the legs, wings and the breast of the galah.

Place these in saucepan or camp oven and cover them with water.

Boil until tender (approx 1.5 hours).

Place vegetables in and boil until the soup is creamy.

Add salt and pepper to taste.

Tip

• If not thick enough - add a little cornflour.

Origin - Unknown