Summary

Ingredients

• 1 soup chicken, ( /2 kg)
• 1 bunch soup vegetables (celery, carrots, leek)
• 1 ½ liters water, (cold)
• 1 onion (s)
• 2 tablespoons oil
• 200 ml sherry, (dry)
• 10 peppercorns
• 1 bay leaf
• 1 carrot (s)
• 3 spring onion (s)
• 1 chilli pepper (s), red (mild - from the glass)
• 3 teaspoons broth, grained
• salt and pepper
• Croutons :
• 200 g cherry tomato (s)
• 3 sprigs thyme
• 2 tablespoons oil
• 100 ml milk
• 5 tablespoon parmesan, (fresh, grated)
• 2 egg (s)
• Nutmeg, (grated)
• salt and pepper
• 6 slices toast
• 3 tablespoon butter, (for frying

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Instructions

1. Wash, clean and dice the soup vegetables. Peel the onion and chop it roughly. Roast everything together in a large stock pot in oil.
2. Rinse the soup chicken and add to the vegetables. Deglaze with sherry and pour 3 1/2 liters of cold water. Bring to the boil and skim off the foam with a skimmer. Add the peppercorns and bay leaf and let the chicken simmer over low heat for 1 hour.
3. In the meantime, peel the carrot and cut into thin slices. Wash and clean the 3 spring onions and cut into rings. Core the chilli pepper and cut into small strips. Put everyone aside.
4. At the end of the cooking time, remove the saucepan from the stove and remove the chicken from the broth and let it cool down.
5. Pour the broth through a fine sieve into another suitable saucepan.
6. Peel the skin off the chicken. It is not processed with. Carefully peel off the meat, also paying attention to the smallest bones. Chop the meat and add it to the soup. Add the carrot and leek rings to the soup and simmer for another 5 minutes. Season the soup with granulated broth, salt and pepper.
7. For the parmesan croutons:
8. Slice the tomatoes and rinse the thyme. Fry both in hot oil in a pan for about 2 minutes. Season with salt and pepper and set aside, covered.
9. Heat the milk in a saucepan and melt the parmesan in it. Let cool and stir with the eggs. Season with nutmeg and pepper.
10. Briefly turn the toast slices in the cheese mixture, allow to drain. Then gradually fry in hot butter on both sides until golden. Allow to cool and divide neatly into 4 small squares and carefully place on wooden skewers. Approx. 3 - 4 squares per skewer.
11. Serve the tomatoes with the chicken broth with the croúton skewers. If you like, you can garnish with a sprig of thyme.
12. Tip:
13. The soup and the parmesan croutons are great to prepare the day before a party:
14. You can clean and cut the soup vegetables the day before and finish cooking the soup except for the additional carrot and the 3 leek sticks. The soup must then be in the refrigerator until serving the next day. Before serving, just add the chopped carrot and the leek rings and simmer them for about 5 minutes so that they still have a bite.
15. The coútons can also be prepared the day before. Transfer the tomatoes that have been seared with the thyme and refrigerate.
16. On the day of the party:
17. 2 hours before the guests arrive, I prepare the cheese sauce and also the toast according to the instructions. Cover and set aside until the guests arrive.
18. I then serve the chicken broth in soup bowls. I serve the thyme tomatoes in a matching bowl and place a Croúton skewer across this bowl for each person.