Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Butter

  2. 4 tablespoons 60ml Leeks, white parts only - chopped (large)

  3. 4 Celery stalks - chopped

  4. 4 cups 948ml Chicken broth - (to 6)

  5. 2 Chicken breasts on bone with skin on

  6. Bouquet garni consisting of

  7. 1/2 teaspoon 2 1/2ml Dried thyme - plus

  8. 1 Bay leaf - plus

  9. A few parsley sprigs - tied in cheesecloth

  10. Salt - to taste

  11. Freshly-ground white pepper - to taste

  12. Juice of 1 lemon

  13. 3 Egg yolks

  14. 1/2 cup 118ml Heavy cream

  15. 1/3 cup 30g / 1.1oz Minced fresh parsley

Instructions Jump to Ingredients ↑

  1. Heat the butter in a saucepan. When foaming subsides, but before it gets brown add the leeks and celery and 1/4 cup of the chicken broth. Cover and simmer over low heat for 5 minutes; do not let it get brown.

  2. Add the chicken, skin-side up along with bouquet garni and enough of the broth to just cover the chicken. Cover and simmer, over very low heat for 30 minutes or until chicken is just cooked through.

  3. Remove chicken from the broth; remove and discard skin and bones and cut chicken into chunks. Remove and discard bouquet garni.

  4. Puree the liquid through a food mill and return it to the saucepan. Add remaining broth and boil it down until reduced to 4 cups. Season to taste with salt and pepper. Add lemon juice to chicken and set in microwavable dish.

  5. Blend egg yolks and cream together. Very slowly ladle 1 cup of hot broth into the mixture. Return this tempered mixture to the soup and bring to under a simmer to thicken.

  6. Reheat chicken for a minute in microwave oven and distribute it among 4 soup plates. Ladle thickened broth over chicken and garnish with parsley. Serve over boiled potatoes or with bread This recipe yields 4 servings.


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