German Cream of Chicken Soup: Suppe, Heidelberger Art

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.