Old-style Viennese chicken soup
Serves: 6-8 servings
- 1 chicken, approx. 1.8 kg (4 lb), ready to cook
- root vegetables for soup (parsley, carrots, celery stalk)
- 1 onion
- 4 peppercorns
- 3 allspice corns
- 1 bay leaf
- 2 cloves
- 1 small sprig thyme
- 40 g (1/8 cup) butter
- 40 g (1/3 cup) flour
- 100 g (0,2 lb) mushrooms
- 150 g (0,35 lb) peas (cooked)
- 1 egg yolk
- 150 ml (0,25 pt) cream
- butter (for sautéing)
- 1 tbsp chives (finely chopped)
- croutons (fried)
Wash and clean the chicken. Place the chicken and the innards, except the liver, in 2-3 liters of cold water and bring to the boil. Add root vegetables. Halve the onion and fry without fat, cut surface down, at maximum heat in a preferably old pan until almost black.
Put the herbs in a linen bag, tie it, and place in the soup with the onions. Skimfoamand fat as they come to the surface.During the last 10minutes, add the chicken liver to the soup. As soon as the meat is tender, put the soup through a sieve. Remove the chicken meat from the bones and cut into small pieces, along with the innards.
Heat some butter in a large pot, mix in the flour, and pour in the chicken soup, letting it cook for at least another 30 minutes. Slice the mushrooms finely and sauté in butter. Purée the peas. Add the
mushrooms to the soup and let simmer. Combine the puréed peas and the cream. Stir into the soup and cook until creamy. Add the chicken to the soup, and briefly cook.
Remove the soup from the stove and mix in the beaten egg yolk. Add salt and pepper to taste. Serve with croutons and a sprinkling of chopped chives.
Simmering time: Chicken, approx. 1 hour; soup 40-50 minutes
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