German Cream Of Chicken Soup: Suppe, Heidelberger Art

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 quart beef stock or 1 quart bouillon
• 2 cups water
• 1 teaspoon sugar
• 2 tablespoons rice or 2 tablespoons barley
• 3 -4 lbs chicken, cleaned
• 1 tablespoon salt
• 1 1/2 tablespoons butter or 1 1/2 tablespoons chicken fat
• 1 tablespoon flour
• 1 1/4 cups cream
• 3 egg yolks, beaten

Recipe

• 1 combine stock or bouillon and water in large kettle; add sugar and rice or barley.
• 2 rinse chicken; drain; pat dry.
• 3 rub lightly with salt.
• 4 place chicken in bouillon kettle.
• 5 cover; bring to a boil.
• 6 lower heat and cook slowly until chicken is tender, 1 1/2 to 2 hours.
• 7 remove chicken.
• 8 strain broth through colander, mashing rice or barley through with liquid.
• 9 melt butter or chicken fat in soup kettle; blend flour smoothly with it.
• 10 stir strained soup into fat and flour mixture.
• 11 let cook 30 minutes, stirring frequently.
• 12 add 1 cup cream; stir and bring to a gentle boil, but do not let boil.
• 13 beat yolks with remaining 1/4 cup cream and stir into soup.
• 14 add salt and pepper if needed.
• 15 in each soup plate put a few even strips of breast of the boiled chicken.
• 16 pour hot soup over.
• 17 soup should be creamy, pale yellow, but not too thick.
• 18 serves 6.
• 19 luchow’s german cookbook.