A traditional, rich, and lemony soup often prepared for Easter celebrations.
INGREDIENTS
• 2 chicken breasts (500g), pounded thin and cut into narrow strips
• ½ package (125g) unsalted butter
• 3 tablespoons (45g) all-purpose flour
• 8 cups (2 liters) hot water
• 2 medium carrots (230g), finely chopped
• 5-6 (60g) small shallots, whole
• 1 cup (160g) peas
• 1 vegetable or chicken stock cube
• 12 small mushrooms (230g), sliced
• 4 egg yolks
• 1/3 cup (85ml) lemon juice
• 1 cup (250ml) heavy cream (or whipping cream)
• ½ teaspoon black pepper
• 1 teaspoon (8g) salt
• 2 tablespoons (10g) chopped parsley
METHOD
1. Melt the butter in a large pot and sauté the chicken strips until they turn white. Once the chicken is whitened, add the flour and stir well until it is fully incorporated with the butter.
2. Add the hot water. It should reach about halfway up the pot. When it starts to boil, add the carrots, shallots, peas, and the stock cube. Let the vegetables cook halfway, then add the sliced mushrooms. Boil until the vegetables and chicken are cooked through.
3. In a separate bowl, whisk the egg yolks and add the lemon juice. Whisk well, then add the heavy cream. Next, add a spoonful of the hot liquid from the pot, little by little, stirring constantly to warm up the mixture (tempering). Lower the heat and slowly pour this tempered mixture into the soup, stirring quickly with rapid motions. Finally, add the salt, pepper, and parsley. Boil for another 3-4 minutes and then remove from the heat.
