Ingredients for 6 servings:
Chicken — 1 piece (1 kg)
Chicken broth — 2 cups
Carrot — 1 PC.
Celery — 2 petiole
Leeks — 1 stalk
Small potatoes — 6-8 PCs.
Yolk — 1 PC.
Cream (22% or 30%) — 200 ml
Butter
Salt, pepper — to taste
Preparation:
- To begin, prepare the vegetables: onion cut into half rings, carrots and celery into sticks, peel the potatoes.
- Take a thick-bottomed pot and melt in 2 tablespoons butter.
- Fry the vegetables until soft over medium heat (about 10 minutes), add chicken and slightly brown it. Then pour in the pan the broth, put the potatoes, Bay leaf and black pepper.
- Bring the soup to a boil and simmer on low heat for 30-35 minutes. When the chicken is tender, remove it from the pan together with Laurel and pepper. Separate the meat from the bones.
- In a separate bowl, whisk the egg yolks with cream, add a ladle of hot broth and stir. Pour the mixture into the soup, quick movements stir, salt and pepper.
- Return the soup chicken meat, heat but do not boil! Vatersay serve with croutons, sprinkle with herbs.
Bon appetit!