Ingredients

• 1 nice chicken
• 20g butter
• 1 egg
• 1 slice of bread per person
• Lemon
• 20cl cream
• 5 parsley roots/parsnips
• 5 potatoes
• 2 onions, cut in half
• 5 carrots
• 6 celery stalks
• 1 clove
• Thyme
• Bay leaf
• Pepper and salt
• Parsley

Preparation

The day before, prepare a nice chicken stock using the chicken. Discard the skin, but reserve the meat and the bones.

Place the bones in a large soup pot and cover them with half water and half chicken stock. Add the onions and the rest of the vegetables, either chopped medium-size or in large julienne. Add the clove, thyme, and bay leaf, and lightly season with salt and pepper to taste. Simmer on low heat for three hours.

Remove the bones and spices, and reserve the vegetables. Add the cream and butter to the broth, and adjust the seasoning. Add all the vegetables and the chicken meat.

Just before serving, temper the egg yolk in broth and add it to the soup, then heat the soup slowly, making sure the egg yolk doesn’t cook.

Serve with chopped parsley and a squeeze of fresh lemon juice, and a slice of bread and butter on the side.

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