Warm and comforting soup filled with veggies and cubes of smooth egg custard.
Ingreadient:
- 4 (600g) skinless chicken breasts
- 2 bay leaves
- 6 black peppercorns
- 2 eggs
- 2 egg yolks
- Pinch nutmeg
- 1/4 bunch each of parsley, chives and tarragon, finely chopped
- 1 cup milk
- 2 tbsp rice vinegar
- Pinch of salt
- 1/2 bunch celery (or celeriac)
- 1 carrot
- 1 leek
- 1 onion
- 1 bunch English spinach
- 1 tbsp olive oil
Direction:
- Place chicken, bay leaves and peppercorns into a large pot, cover with cold water and bring to the boil
- In a bowl mix together eggs, yolks, milk, nutmeg, herbs, vinegar and season with salt
- Lightly spray a bowl that fits onto the pot with the chicken with spray oil, add egg mixture, place onto pot and cover with a lid. Steam egg mixture for about 20 minutes or until set. Set aside to cool, once cold, remove from bowl and cut into cubes
- Simmer chicken until tender, take out of the stock and set aside to cool
- Wash, peel and dice the vegetables. In a saucepan heat the oil, cook vegetables lightly without colour. Add chicken stock through a strainer and simmer until vegetables are tender
- Take chicken and cut into bite size chunks, place back into the stock and vegetables
- Add egg custard and serve
