in Soup Recipes

Queen's soup

updated

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Ingredients for 4 servings:

  • 1 soup chicken
  • 1 carrot(s)
  • ½ celeriac
  • 1 stalk(s) leek
  • 4 liters of salt water
  • 30 g butter
  • 2 tbsp flour
  • some white wine
  • 2 egg yolks
  • 2 tbsp cream
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

alloyed chicken soup

Cook the chicken with the various vegetables in boiling salted water until tender. Then, make a light roux with butter, flour, and onion. Pour in 1.5 liters of chicken stock and simmer for 1/2 hour. Meanwhile, remove the chicken meat and chop it into small pieces. Add the meat and a little white wine to the soup. Then, thicken the soup with the egg yolk and cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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