• 2 chicken fillets (500g), pounded and cut into thin strips
• ½ package (125g) unsalted butter
• 3 tbsp All-purpose flour
• 8 cup Hot water
• 2 medium carrots (230g), finely chopped
• 5-6 small red shallots (60g), whole
• 1 cup Peas
• 1 vegetable or chicken stock cube
• 12 small mushrooms (230g), sliced
• 4 egg yolks
• 1/3 cup Lemon juice
• 1 cup Heavy cream
• ½ tsp Black pepper
• 1 tsp Salt
• 2 tbsp Finely chopped parsley
METHOD
1. Melt the butter in a pot and sauté the chicken until it turns white. Once the chicken is white, add the flour and stir well so it incorporates with the butter. Add the hot water. It should reach halfway up the pot. When it boils, add the carrots, onions, peas, and stock. Let the vegetables simmer until half cooked, then add the mushrooms. Boil until the vegetables and chicken are cooked through. In a bowl, place the egg yolks and add the lemon juice. Whisk well and add the heavy cream. Then, add a spoonful of the hot mixture from the pot, little by little, stirring to warm the ingredients. Lower the heat and gradually pour the egg mixture into the soup, stirring quickly. Finally, add the salt, pepper, and parsley. Boil for another 3-4 minutes and remove from the heat.
