Jacques Pepin's Chicken Soup Recipe

Ingredients

• 2 pounds chicken gizzards and hearts, or gizzards only
• 2 to 4 ribs celery (about 7 ounces) cut into 1/2-inch pieces (2 cups)
• 4 medium carrots (about 10 ounces), peeled and cut into 1/2-inch pieces (2 cups)
• 1 1/2 teaspoons salt
• 1/3 cup yellow cornmeal
• 8 scallions, peeled and coarsely chopped (1 1/4 cups)
• 1/2 teaspoon dill weed
• 1/2 cup sour cream (optional)
• 1/4 cup cilantro leaves, loosely packed (optional)