Potage Doyen Recipe
Ingredients
| 170 ml twice ground raw chicken | ||
| Onion | 5 Milliliter, grated | |
| 1 ml each of pepper, basil, thyme, paprika | ||
| Salt | 3 Milliliter | |
| Egg white | 1 | |
| Whipping cream | 30 Milliliter | |
| Chicken broth | 1.5 Large | |
| Butter | 90 Milliliter | |
| 90 ml flour, all purpose | ||
| 500 ml half & half cream | ||
| Salt | 5 Milliliter | |
| Pepper white | 1 Milliliter | |
| Cooked chicken | 375 Milliliter, diced | |
| Peas | 500 Milliliter, blanched | |
Directions
In a mixing bowl combine the ground chicken, onion, seasonings, egg white and cream.
Press through a fine sieve and roll into small balls.
Bring 2 cups (500 ml) of the broth to a boil, drop the balls in the broth, reduce heat and simmer for 10 minutes.
Remove the meatballs.
Heat the butter in a large sauce pan, stir in the flour and cook over low heat for 2 minutes.
Add the remaining broth, cream, salt and pepper, simmer for 10 minutes.
Divide the soup into two smaller pots, add the diced cooked chicken to one and 1 cup (250 ml) of peas to the other.
Simmer each for 5 minutes, then puree in a food processor separately, return to soup pots and continue to simmer for an additional 5 minutes.
Stand a small saucer upright in a serving bowl, ladle the chicken soup on one side of the saucer and the pea soup on the other, remove the saucer quickly.
Sprinkle with meat balls and the remaining peas, serve at once.
Press through a fine sieve and roll into small balls.
Bring 2 cups (500 ml) of the broth to a boil, drop the balls in the broth, reduce heat and simmer for 10 minutes.
Remove the meatballs.
Heat the butter in a large sauce pan, stir in the flour and cook over low heat for 2 minutes.
Add the remaining broth, cream, salt and pepper, simmer for 10 minutes.
Divide the soup into two smaller pots, add the diced cooked chicken to one and 1 cup (250 ml) of peas to the other.
Simmer each for 5 minutes, then puree in a food processor separately, return to soup pots and continue to simmer for an additional 5 minutes.
Stand a small saucer upright in a serving bowl, ladle the chicken soup on one side of the saucer and the pea soup on the other, remove the saucer quickly.
Sprinkle with meat balls and the remaining peas, serve at once.
Chef
