Jellied Chicken Soup Recipe
Ingredients
| Carrot | 1 (The broth from a boiled chicken : 6 cups) | |
| Onion | 1 (The broth from a boiled chicken : 6 cups) | |
| Parsley : 1 sprig, chopped fine | ||
| Bay leaf | 2 (The broth from a boiled chicken : 6 cups) | |
| Cloves | 2 (The broth from a boiled chicken : 6 cups) | |
| Lemon juice | 1 Tablespoon (The broth from a boiled chicken : 6 cups) | |
| Yolk of egg : 1 | ||
| Gelatin | 2 Tablespoon (The broth from a boiled chicken : 6 cups) | |
| Cream | 2 Tablespoon (The broth from a boiled chicken : 6 cups) | |
Directions
1. Add chopped carrot and onion to broth in a saucepan and cook on a gentle fire.
2. Add cloves, bayleaf and parsley and boil.
3. Strain, stir in lemon juice and cool.
4. Remove fat and reheat in double saucepan.
5. Whisk egg yolk and cream and whisk into soup. Do not let it boil.
6. Add gelatin and set in individual bowls.
2. Add cloves, bayleaf and parsley and boil.
3. Strain, stir in lemon juice and cool.
4. Remove fat and reheat in double saucepan.
5. Whisk egg yolk and cream and whisk into soup. Do not let it boil.
6. Add gelatin and set in individual bowls.
Chef
