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Chicken soup

Ingredients 12
Servings 8


  • 60
  • 90
    cake flour
  • 15
    mustard powder
  • 2
    homemade chicken stock (see recipe)
  • salt and milled black pepper to taste
  • 2
    egg yolks
  • 250
    thick cream
  • 60
    tapioca, soaked (see tips)
  • 125
    dry white wine
  • 50
    fresh watercress, blanched, refreshed and chopped
  • 125
    lightly whipped cream (or more, if desired)
  • 30
    almond ribs, fried in an oiled pan until crisp


1. Melt butter in a saucepan. When hot and bubbly, stir in flour and mustard until smooth (this is called a roux). Stir until golden. 2. Gradually add chicken stock, stirring or whisking constantly to smooth away any lumps of flour. Sprinkle with salt and pepper. Simmer on top of stove to keep warm. 3. Whisk egg yolks into cream. Gradually add a little thickened chicken stock and blend it in. (Blend the stock slowly and carefully into the cream and yolks, otherwise it may curdle.) 4. Remove chicken stock from the stove and carefully pour in the egg and cream mixture, stirring constantly. Stir in tapioca. 5. Add white wine and watercress. Return soup to stove and reheat carefully, taking care not to allow it to come to boil; if it does, the soup will curdle. Swirl in whipped cream. 6. Sprinkle almond nibs over and serve in heated soup plates.

Read more on: poultry  |  soup

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