1 chicken weighing 1 kg (2 1/4 lbs)
1.5 litres (3 pt) 6 cups water
Bunch flat-leaved parsley
1 tsp salt
2 cooking (tart) apples
1 tsp honey
1 tbsp oatmeal
1 egg yolk
1.5 litres (3 pt) 6 cups water
Bunch flat-leaved parsley
1 tsp salt
2 cooking (tart) apples
1 tsp honey
1 tbsp oatmeal
1 egg yolk
accompaniments
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method
1. Wash the chicken, cut into 8 pieces and bring to the boil in the water.
2. Reduce heat so that stock barely simmers, continually skimming off any scum that forms during the first 30 minutes.
3. Rinse and dry the parsley, then chop the leaves and put to one side, covered.
4. Add the parsley stalks with the salt to the stock and simmer for 50 minutes longer.
5. Peel and quarter the apples, remove core and cut into thin slices before cooking gently in a covered saucepan with 4 tbsp water and the honey until they are just soft.
6. Remove parsley stalks and chicken pieces from stock, separate the meat from the skin and bones and chop it.
7. Toast the oatmeal to a light brown, stir into the soured cream and add to the stock. Simmer for 5 minutes more.
8. Add the cubed chicken and apple slices to the soup and reheat, then remove from the heat.
9. Whisk the egg yolk with 2 tbsp of the hot soup and use this to thicken the soup, before sprinkling with the chopped parsley.
2. Reduce heat so that stock barely simmers, continually skimming off any scum that forms during the first 30 minutes.
3. Rinse and dry the parsley, then chop the leaves and put to one side, covered.
4. Add the parsley stalks with the salt to the stock and simmer for 50 minutes longer.
5. Peel and quarter the apples, remove core and cut into thin slices before cooking gently in a covered saucepan with 4 tbsp water and the honey until they are just soft.
6. Remove parsley stalks and chicken pieces from stock, separate the meat from the skin and bones and chop it.
7. Toast the oatmeal to a light brown, stir into the soured cream and add to the stock. Simmer for 5 minutes more.
8. Add the cubed chicken and apple slices to the soup and reheat, then remove from the heat.
9. Whisk the egg yolk with 2 tbsp of the hot soup and use this to thicken the soup, before sprinkling with the chopped parsley.
serving amount
serves 4
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