• 100 g 25 kcal • B • F 0.9 • 1.1 • U 3
1 small chicken or chicken
1/2 celery root
celery several arrows petiolar
1 onion (repch. Or silver.)
2.5 liters of water
200 ml cream
juice of half a lemon
2 egg yolks
a small bunch of parsley (separate the leaves from the stem)
thyme, bay leaf
Boil the broth. Chicken fill with water, add one large chopped carrot, onion, thyme - bring to a boil, reduce the heat and cook at low boil for about 1.5 hours. Towards the end add the bay leaf, salt and pepper to taste. At the end of cooking, remove the chicken, broth.
Prepare the vegetables: potatoes, carrots and celery cut into cubes (I like carrots - julienne), leek - rings, celery stalks and chop the parsley. In a saucepan heat the oil and gently fry the vegetables. Pour the broth, add the potatoes and cook the soup until it is ready to medium heat. At the end pour the soup mixed with cream yolks (do not boil, otherwise curl!), Lemon juice. Chicken cut into pieces, return to the pot of soup.
Serve soup sprinkled with finely chopped parsley, and bread or toast and butter.