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I boiled the chicken in cold water together with the peppercorns and a pinch of salt and left it on the fire until it started to boil and to form a foam. With the help of a polish I always removed the foam formed and in the meantime I took care of the vegetables. I cut the carrots (only 2, we keep one for hardening) and celery in large pieces. I then added the roots and onions, which I left whole and let the soup simmer over medium heat until the vegetables were softened and the meat was well cooked.
I took out the vegetables and meat in a bowl and left them to cool until they reached room temperature. I strained the resulting soup and put it in another pot. I grated the other carrot on the small grater and put it to harden with oil. Over the soup I added the hardened carrot (it gives it a wonderful color) and I mixed it well. I removed the skin from the meat and then broke it into thin strips and cut the carrots into cubes. I put the juice on the fire again and added the meat and diced carrots. In a bowl I mixed the yolks with the cream.
I then gradually poured a little juice and put the cream mixture over the soup and mixed well. I left it on the fire for 2-3 minutes then I adjusted the taste with salt and vinegar. I finely chopped the garlic cloves and put them over the soup. At the end I added parsley and then it was ready to serve.