Homemade Chicken Soup with Egg Custard and Chervil
Nutritional values
(Percentage of daily recommendation)
| Calorie | 475 cal. | (23 %) | ||
| Protein | 51.1 g | (52 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 33.81 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.02 g | (20 %) |
| Vitamin A | 7,809.91 mg | (976,239 %) | ||
| Vitamin D | 1.08 μg | (5 %) | ||
| Vitamin E | 3.35 mg | (28 %) | ||
| Vitamin B₁ | 0.33 mg | (33 %) | ||
| Vitamin B₂ | 2.69 mg | (245 %) | ||
| Niacin | 26.37 mg | (220 %) | ||
| Vitamin B₆ | 1.34 mg | (96 %) | ||
| Folate | 943.87 μg | (315 %) | ||
| Pantothenic acid | 8.61 mg | (144 %) | ||
| Biotin | 2.26 μg | (5 %) | ||
| Vitamin B₁₂ | 29.14 μg | (971 %) | ||
| Vitamin C | 64.45 mg | (68 %) | ||
| Potassium | 1,048.87 mg | (26 %) | ||
| Calcium | 143.6 mg | (14 %) | ||
| Magnesium | 85.18 mg | (28 %) | ||
| Iron | 16.95 mg | (113 %) | ||
| Iodine | 30.66 μg | (15 %) | ||
| Zinc | 8.88 mg | (111 %) | ||
| Saturated fatty acids | 4.23 g | |||
| Cholesterol | 733.52 mg |
Ingredients
- For the broth
- 1 kilogram chicken Giblets
- salt
- 1 stalk Leeks (cleaned, rinsed and coarsely cut)
- 2 carrots (peeled, sliced)
- 1 pc Celery root (peeled diced)
- 1 small Parsnip (peeled, coarsely chopped)
- 1 onion (coarsely chopped)
- 1 bay leaf
- 4 white peppercorns
- For the soup
- 2 fresh eggs
- 4 Tbsps milk
- salt
- white freshly ground peppers
- Nutmeg
- 1 thin sprig Leeks (cleaned, washed and cut into 5 cm long strips)
- 1 carrot (peeled, cut into long thin sticks about 5 cm)
- 100 grams Celery root (peeled, cut into 5 cm thin pins)
- Chervil (chopped)
- vegetable oil (for the molds)
Preparation steps
For the broth: Rinse the giblets and place in a saucepan of about 2 liters (approximately 8 cups) of cold water and a little salt. Bring to a boil, reduce to a simmer and cook, skimming the foam as it rises to the surface for 30 minutes.
Add the leek, carrot, celery root, parsnip, onion, bay leaf and peppercorns and simmer for 1 more hour.
Combine eggs with milk, season with salt, pepper and nutmeg and spoon into 2 lightly oiled heatproof cups and cover with aluminum foil.
Place the cups in a second saucepan of water, and cook over very low heat until the egg mixture is cooked, 30 - 40 minutes (do not boil).
Blanch the leek, carrot and celery root in a pot of boiling salted water for 2 minutes. Drain, rinse under cold water and drain.
Run a small metal spatula around the eggs, invert onto a cutting board and cut into thin diamond shapes. Strain the broth through a sieve and degrease.
Heat soup bowls and scatter the julienne vegetables and egg custard into the bowl. Ladle the boiling broth over and sprinkle the chervil over the soup.
