Chicken alla Queen
calories: medium
category: soup
cost: medium
difficulty: medium
preparation time: 60
Ingredients
Broth 1.2 litres
Hens ¼ of a hen for broth
Rice flour 100 gr.
Butter 100 gr.
Eggs 2
Cream 2 dl
Leeks 2
Celery 1 stalk
Carrots 1
Grated Parmesan cheese
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Wine Tips
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Hens ¼ of a hen for broth
Rice flour 100 gr.
Butter 100 gr.
Eggs 2
Cream 2 dl
Leeks 2
Celery 1 stalk
Carrots 1
Grated Parmesan cheese
See our
Wine Tips
for your meals
Preparation Melt the butter and add the rice or ordinary flour over a very low heat to make a smooth paste. Add the boiling broth and go on mixing, bringing it slowly to a boil. Add the meat and the vegetables and continue cooking for at least an hour over a low heat. Take the hen out of the broth and cut the breast into small strips and put a little broth aside.
Take the rest of the meat off the bones and mince.(Throw the skin away). Add the two eggs after beating them together with half the cream and a few tablespoons of grated cheese. Just before serving, add the meat puree and the breast in strips to the broth.
Add the cream to make the broth thicker. Serve hot in a soup tureen. The Chef's tips We recommend you should drink the dry fresh white wine Vespaiolo Breganze, from the province of Vicenza. Curiosity This broth is excellent as a pick-me-up because of its high potassium content as well as being a dish of haute cuisine, originally coming from France.
Take the rest of the meat off the bones and mince.(Throw the skin away). Add the two eggs after beating them together with half the cream and a few tablespoons of grated cheese. Just before serving, add the meat puree and the breast in strips to the broth.
Add the cream to make the broth thicker. Serve hot in a soup tureen.
