Rosemary soup with chicken skewer

Ingredients for 8 servings:

• 2 shallots
• 2 tbsp butter
• 8 sprigs rosemary
• 250 g mushrooms, white
• 600 ml chicken stock
• 250 ml cream
• Salt and pepper, from the mill
• Sugar
• 2 chicken breasts, skinless and boneless
• Honey
• Clarified butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

very noble and aromatic starter, can be prepared, ideal for guests

Finely dice the shallots and fry gently in the hot butter. Clean and dice the mushrooms, add them, and fry them. Strip the bottom needles off the rosemary, leaving only a little green on top. The stems will be used for the skewers. Fry the rosemary needles as well. Pour in the chicken stock and bring to a boil. Remove from the heat and let stand with the lid on for one hour. Strain the vegetables through a sieve (do not squeeze or puree!). Add the cream to the soup and bring back to a boil. Season with salt, pepper, and sugar. Cut the chicken breast fillets into even-sized cubes and place them on the rosemary skewers. Season with salt and pepper and fry in the hot clarified butter. Place a dollop of honey on the bottom of each of 8 small glasses and pour the hot soup over them. Place the skewers over the rim of the glasses and serve immediately. The soup can be made the day before and simply heated up before serving. The skewers can be put on the same day and roasted shortly beforehand.