Chicken soup with egg drop and lemon | Taste of home
(0)
50 min
Quick
Sezamo
O supă clasică de pui de casă, îmbogățită cu zdrențe pufoase din ou proaspăt și făină albă, parfumată cu legume rădăcinoase de toamnă, zeamă proaspătă de lămâie și pătrunjel verde tocat. O rețetă reconfortantă și plină de savoare pentru zilele răcoroase.
Ingredients
Preparation method
Preparing soup and meat
Cut the boneless chicken thighs into bite-sized pieces. Place the meat in a large pot with 2.5 liters of cold water and bring to a boil over medium heat. Skim off any foam that rises to the surface with a slotted spoon to keep the soup clear.
Peel the carrots, parsnip, celeriac, and yellow onion. Slice the carrots into thin rounds, and dice the parsnip and celeriac into small cubes. The onion can be left whole or finely chopped, according to preference. Add the vegetables to the pot along with the black peppercorns and 1 teaspoon of sea salt. Let everything simmer gently for about 25 minutes, until the meat and vegetables are tender.
Egg drop and finishing
In a bowl, vigorously whisk the 3 eggs with a fork together with a small pinch of salt. Gradually incorporate the 40 g of 000 white wheat flour until you get a smooth, fluid mixture without lumps.
Chef's tip
For impeccable soup clarity, keep the heat low throughout cooking and pour the egg mixture while stirring constantly. If you prefer a more sour soup, you can also add a few thin lemon slices directly to the bowl when serving.
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