Soup

Chicken Potage
Chicken Potage
  • For : 4 to 6 servings
  • Time : 1 h 30
  • Difficulty : easy

For this recipe, you need :

  • 1 chicken
  • 2,5 litres white chicken stock
  • 1 leek, white's only
  • 1 celery stick
  • 100 g rice
  • 5 egg yolks
  • 200 g crème fraîche
  • salt
  • pepper
  • butter

Technical Stages :

  • Place the white chicken stock along with the leek greens and the celery stick in a stockpan.
  • Add the chicken that has been previously bridered.
  • Bring to simmer by frequently skimming.
  • Half way or about 30 minutes later, add the rice. Continue simmering for another 30 minutes.
  • When finished, remove the chicken from the stock and leave it to cool.
  • Cut out the chicken so that you keep the flesh (skinless).
  • Keep a part of the breast as a garnish in small dices.
  • Add the rest of the stock and gently mix.
  • Mix the cream and egg yolks seperately.
  • Pour this mixture into the hot potage and mix thoroughly. At this stage, the soup must not boil.
  • Add diced breasts as garnish and store in a warm place until serving.
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Mes Soupes Salées et SucréesMes Soupes Salées et Sucrées   Special offer   25.00 Euro 23.75 Euro
Stainless steel skimmer Ø 10 cmStainless steel skimmer Ø 10 cm 8.00 Euro
Cutting board (40 x 25 cm)Cutting board (40 x 25 cm) 22.40 Euro
Stainless steel whisk 12 cmStainless steel whisk 12 cm 11.80 Euro
Mixer Bamix M 140Mixer Bamix M 140 129.20 Euro
Chef knife (20 cm)Chef knife (20 cm) 23.20 Euro
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