There are two versions of chicken soup: the clear one and the thickened one. This is the second. Egg and lemon turn chicken stock into something faintly sour and velvety. The usual rule of tempering applies: the egg must not go into the pan cold.
Ingredients
For the chicken stock
For the soup
For the egg-lemon thickening
For the top
Method
-
Poach the chicken
Bring the thighs to the boil in cold water. Lift off the grey scum with a spoon; this step is what keeps the stock clear.
-
Add the vegetables
Once the scum stops forming, add the onion, carrot and peppercorns and cook gently for 40 minutes.
-
Strain
Lift out the chicken and shred the meat, pass the stock through a fine sieve and discard the vegetables.
-
Make a roux
In a clean pan, melt the butter and cook the flour for 2 minutes.
-
Add the stock
Pour in the strained stock a little at a time, whisking. Simmer for 10 minutes.
-
Make the tempering mixture
Whisk the egg yolks with the lemon juice. Warm the mixture by adding ladles of hot soup from the pan.
-
Combine
Pour it in, stirring, and add the shredded chicken and the salt. Bring to the point of boiling and turn off the heat.
Tips
- The chicken should come up to the boil in cold water. Chicken dropped into hot water keeps its flavour locked in the meat instead of giving it to the stock.
- Do not boil after the tempering; the egg splits and the soup looks grainy.
- If there is too much fat on the surface, chill it for an hour and lift off the set layer with a spoon.
Nutrition
Values are per serving and approximate.