German Cream of Chicken Soup: Suppe, Heidelberger Art

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READY IN: 2hrs 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine stock or bouillon and water in large kettle; add sugar and rice or barley.
  • Rinse chicken; drain; pat dry.
  • Rub lightly with salt.
  • Place chicken in bouillon kettle.
  • Cover; bring to a boil.
  • Lower heat and cook slowly until chicken is tender, 1 1/2 to 2 hours.
  • Remove chicken.
  • Strain broth through colander, mashing rice or barley through with liquid.
  • Melt butter or chicken fat in soup kettle; blend flour smoothly with it.
  • Stir strained soup into fat and flour mixture.
  • Let cook 30 minutes, stirring frequently.
  • Add 1 cup cream; stir and bring to a gentle boil, but do not let boil.
  • Beat yolks with remaining 1/4 cup cream and stir into soup.
  • Add salt and pepper if needed.
  • In each soup plate put a few even strips of breast of the boiled chicken.
  • Pour hot soup over.
  • Soup should be creamy, pale yellow, but not too thick.
  • Serves 6.
  • Luchow’s German Cookbook.
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