Belgian Chicken Soup
Soups • Belgian
Description
Belgian Chicken Soup
Ingredients
- Carrot 3 pieces
- Beef Shank 1 piece
- Poultry 5 lbs
- Leek 2 pieces
- Celery salt 1 bunch
- Olive Oil 5 tablespoons
- Parsley 1 stem
- Bay leaf 1 piece
- Garlic 1 clove
- Butter 0 oz
- Wheat Flour 1 tablespoon
- Whole egg 2 pieces
- Lemon 0.5 piece
- White bread 5 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Slice one carrot thinly and place it in a pot along with the beef shank, chicken, 1 leek, half of the celery with leaves, and a pinch of salt. Add 2.5 liters of water, bring to a boil, then reduce the heat and simmer for 1 hour. Remove from heat and strain the broth through a sieve into another container.
Step 2
When the chicken is cool enough, remove the skin and separate the meat from the bones.
Step 3
Chop the remaining raw carrot, leek, and celery. Heat 3 tablespoons of olive oil in a pot, add the vegetables, and cook over low heat, stirring, for 5 minutes until the vegetables are soft but not browned. Add the chicken and bouquet garni, season with salt and pepper, pour in the broth, and simmer over medium heat for 20 minutes.
Step 4
Meanwhile, toast the bread: heat some olive oil in a skillet over medium heat. Add thin slices of bread and fry for 2 minutes on each side until golden brown. Use a spatula to transfer them to a plate lined with paper towels.
Step 5
Melt the butter and remaining olive oil in another pot, whisk in the flour, and gradually pour in 500 ml of chicken broth while stirring. Cook for 8 minutes, then add to the pot with the soup. Simmer for another 10 minutes.
Step 6
Lightly whisk the egg yolks with lemon juice, carefully add a bit of chicken broth while continuing to whisk. Pour the mixture into the soup. Serve immediately with the toasted bread slices.
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