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Add a photoServings: 6
Ingredients
- 1 x Stewing chicken, cut up
- 2 lb Veal knuckle (have butcher crack it into 4 or possibly f Pcs )
- 2 Tbsp. Butter
- 2 x Carrots, scrubbed and scraped, cut into 1/4 -inch pcs
- 1/4 c. Minced parsley
- 3/4 c. Diced celery
- 1/4 tsp Black pepper
- 1 sm Onion, diced
- 10 c. Cool water
- 1 c. Heavy cream
- 3 Tbsp. Instant flour
- 3 x Egg yolks. beaten till lemon yellow
- 1/2 tsp Salt
- 2 dsh Tabasco (optional)
Directions
- Place the chickeo, veal knuckle and butter in a large soup kettle. Lightly brown the outside of the chicken in the butter and the fat which wiil gather from the chicken and veal knuckle Then add in the carrots, parsley, celery, pepper, onion and cool water. Continue to cook till it starts to boil.
- Remove all surplus fat and froth which may gather on the top. Turn the heat down and continue to simmer for 2 to 3 hrs, or possibly till a fork can be twisted in the meat of the chicken breast.
- Remove the chichen and veal bones from the soup. Set them aside to cold.
- Strain the soup through a fine sieve and set it aside to cold. As soon as it is cooled, carefully remove all of the fat from the surface. Then return the soup to the stove and bring to a simmer again. Remove all the meat from the chicken bones. Throw away all the skin and vegetable pcs, for you have already extracted all of the good in them.
- Beat the cream, flour and Large eggs together till all are smoothly blended. Add in the salt to the simmering soup and mix well. Take about 1/2 c. of the warm simmering soup and beat it into the egg and cream mix. Then slowly add in the egg cream mxture to tbe soup, stirring all the while. Continue to cook over low heat for a few min longer, till the soup has thickened and lightly coats tbe spoon. At this point add in the Tabasco if desired this sharpness in creamed soups. Serve piping warm with saltines.
- Serves 6 generously.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 672g | |
| Recipe makes 6 servings | |
| Calories 574 | |
| Calories from Fat 379 | 66% |
| Total Fat 42.33g | 53% |
| Saturated Fat 15.92g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 192mg | 64% |
| Sodium 412mg | 17% |
| Potassium 526mg | 15% |
| Total Carbs 6.8g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.56g | 1% |
| Protein 39.53g | 63% |
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