Ingredients
Units
Scale
- For 1 1/2 litres (six cups) stock:
- 1/4 soup chicken (about 750 gr or 1 1/2 pound with bones)
- 350 gr (3/4 pound) stewing meat of veal
- 2 stalks celery
- 1 onion
- 1 carrot
- bouquet garni (parsley, thyme, bay leaf)
- crushed white peppercorns to taste
- small piece of mace
- 8 3/4 cups water
- 1/4 cup oude genever (optional but TFD likes it - if you choose not to use, replace with dry sherry or water)
- ***
- To make the soup:
- 60 gr (4 Tbsp) butter
- 60 gr (1/2 cup minus 1 Tbsp) flour
- 1 1/2 litre (6 cups) strained and concentrated stock
- the meat of the soup chicken (minus 100 gr or 3 1/2 oz.)
- ***
- To finish:
- 1 dl (1/2 cup) cream
- 1 egg yolk
- ***
- Garnish:
- 100 gr (3 1/2 oz.) white chicken meat, finely diced and cooked
- Rainbow carrot, finely diced and cooked
- peas, cooked
- fresh thyme flowers (optional)
Instructions
- Preparation in advance:
- The first thing to do is preparing of the stock. Stock can be kept in the freezer for weeks, so just do this at any moment you want.
- Blanch chicken and veal for a minute in boiling water. Then put the meat in a large pan with cold water, bring to the boil and add vegetables, herbs and spices. Alternatively skip the blanching, but then you’ll have to skim well before adding the greens and spices.
- Let the stock simmer on very low heat for three hours. Then strain and degrease the stock and concentrate to 1.5 litre (6 cups). NOTE: No salt is added until the stock is used for making a soup, sauce or other dish.
- Set 100 gram (3 ½ oz) of the whitest chicken meat aside, purée the rest of the chicken meat in a blender with a little of the concentrated stock. Use the veal for some other dish, like veal ragoût, which in its turn can be used for making croquettes. Discard vegetables and herbs.
- Add the pureed chicken to the stock. You can do this before freezing the stock. This method will thicken the soup, but when you leave it standing for a while, chicken and stock will separate.
- Melt the butter in a pan that can contain at least 2 liters (4 pints). Do not burn the butter, just melt it. Than add all the flour at once and stir with a wooden spatula or a whisk to a smooth paste. Temper the heat and let this ‘sweat’ for a couple of minutes. Add one tablespoon of chicken-enriched stock and stir. The paste has now become a dough.
- Add a little more stock, stir until no lumps are visible, and continue until you have used all the stock. When more stock has been added to the roux, you can also add more stock to it in one go. But keep stirring until the soup is smooth and starts to boil again before adding the next batch. The soup can be prepared in advance up to this point.
- Because the soup must not boil anymore when cream and yolk are added, this is done just before serving. Heat the soup until it is almost boiling (if you have made soup so far in advance that it is cooled). Stir the cream with the egg yolk. Add one spoon hot soup, stir or whisk well, add another spoon, stir or whisk, and so on.
- If you do this too quickly, the mixture will curdle in stead of emulsifying with the soup. When the mixture is about the same temperature as the soup, stir it in. Temper the heat and warm for another five minutes without boiling, while you keep stirring.
- Use preheated soup plates or bowls. You can add the diced white chicken meat to the individual serving dishes, or have added them already in the pan. Add additional garnishes and serve immediately.
- Prep Time: 0 hours
- Cook Time: 0 hours