John Myers
Bremen Chicken Soup SoupGeniesser Style
The perfect bremen chicken soup soupgeniesser style recipe with a picture and simple step-by-step instructions.
- 1 piece Soup chicken, alternatively 2 whole chicken drumsticks
- 1 piece Beef leg slice
- 1 piece Onion
- 1 piece Carrot
- 1 piece Leek
- 5 piece Bay leaves
- 5 piece Cloves
- Salt
- 4 piece Egg yolk
- 400 ml Cream
- 4 tbsp Crab paste
- 8 piece Asparagus tips green
- Black pepper from the mill
- White wine
- Chives fresh
- Clean the carrots and leeks and chop them roughly. Peel and cut the onion into eighths.
- Rinse the soup chicken (chicken drumsticks) and the leg slice with cold water and place in a large saucepan. Put the vegetables together with the bay leaves and the clove in the pot, fill up with enough cold water that everything is well covered, lightly salt the whole thing and then let it simmer on a low heat for about 2 hours.
- Remove the chicken parts and leg slice from the broth, strain and collect the broth. Pour the stock back into the pot and simmer openly for about half an hour. Then pull from the stove
- In the meantime, remove the chicken from the bone and cut into small pieces, use the meat from the leg slice for other purposes.
- Mix the cream with the egg yolks, add the crayfish paste and stir in well, then slowly stir the mixture into the broth until it thickens, season with pepper & wine and, if necessary, a little crayfish paste again. Now add the asparagus with the chicken and let it steep for a while. In the meantime, finely cut some chives.
- Put the finished soup in a soup cup, sprinkle with fresh chives and now ….. enjoy your meal …..
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