Chicken Asparagus Soup
- For the deposit
- 3 eggs
- 60 milliliters Whipped cream
- freshly ground peppers
- softened butter (for the pan)
- 2 carrots
- 1 piece Leeks (6-7 cm)
- 250 grams white Asparagus
- parsley (for garnish)
For the broth, peel and halve the onion. Lay, cut side down, in a large pot. Let brown over low heat.
Rinse the leek, carrots, celery root and mushrooms. Cut the vegetables in to small pieces. Rinse the chicken.
Pour about 2 liters (approximately 8.5 cups) of cold water into the pot. Add the chicken, leek, carrots, celery root, mushrooms, spices and herbs. Simmer just below the boiling point for 2.5 hours. Skim off the resulting foam, as needed. Add water so that the chicken is always covered.
For the deposit, whisk the eggs and cream. Season with salt and pepper. Grease a shallow baking dish with butter. Pour in the egg mixture. Cover the dish with aluminum foil and place in a roasting pan that is filled with water. Let thicken over low heat for about 20 minutes. Remove from the heat, cool and dice.
Peel the carrot and cut into long, thin strips. Rinse the leek and cut into fine strips. Peel the asparagus, halve lengthwise and cut into small pieces.
Remove the chicken from the pot. Pour the broth through a cloth-lined sieve into another pot. Bring to a boil, season with salt and pepper and add the asparagus. Simmer over low heat for about 10 minutes. Add the remaining vegetables and simmer for another 2 minutes. Add the egg mixture. Cut the chicken into small pieces and add to the soup.
Serve garnished with parsley.