500 g (18 oz) chicken breast
2 shallots
1 tsp salt
Pinch white pepper
Pinch dried thyme
10 tbsp fine breadcrumbs
1 tbsp chopped parsley
1 egg
4 tbsp single (light) cream
4 cups (1 litre) 1 3/4 pint chicken stock
300 g (11 oz) frozen peas
2 shallots
1 tsp salt
Pinch white pepper
Pinch dried thyme
10 tbsp fine breadcrumbs
1 tbsp chopped parsley
1 egg
4 tbsp single (light) cream
4 cups (1 litre) 1 3/4 pint chicken stock
300 g (11 oz) frozen peas
method
1. Mince the meat finely, either in a mincer or a food-processor.
2. Peel shallots and chop very finely before mixing them with the chicken, salt, pepper, thyme, breadcrumbs, parsley and egg, with sufficient cream to form a soft pliable dough
3. Bring the stock to the boil with the peas, reduce heat to simmer gently.
4. Shape the chicken mixture into little dumplings, using 2 teaspoons dipped in cold water. Put dumplings into simmering stock and cook gently for 10 minutes.
5. Serve soup immediately.
2. Peel shallots and chop very finely before mixing them with the chicken, salt, pepper, thyme, breadcrumbs, parsley and egg, with sufficient cream to form a soft pliable dough
3. Bring the stock to the boil with the peas, reduce heat to simmer gently.
4. Shape the chicken mixture into little dumplings, using 2 teaspoons dipped in cold water. Put dumplings into simmering stock and cook gently for 10 minutes.
5. Serve soup immediately.
serving amount
serves 4
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