Summary

Ingredients

• 1 soup chicken
• 300 g peas
• 2 bunches soup greens
• 1 onion (s)
• 1 clove garlic
• 2 bunches parsley
• 1 sprig thyme, fresh
• 1 organic lemon (s)
• 4 peppercorns, white
• 1 bay leaf
• 10 stalks asparagus
• 60 g butter
• 50 grams flour
• 1 egg (s)
• 200 ml cream
• 1 bunch chives

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Instructions

1. Bring about 2 liters of water to the boil and add the chicken. Cover and cook for approx. 45 minutes.
2. Roughly chop the soup greens, garlic and onions, then add to the chicken with a piece of lemon peel, bay leaf, peppercorns, a sprig of thyme and a bunch of parsley. Then add a lot of salt and cook for another 45 minutes until the chicken is tender.
3. Remove the chicken and cut into bite-sized pieces.
4. Degrease the broth (but you don`t have to) and measure approx. 1 liter. Melt the butter and toast the flour in it. Add the broth, peas, chopped asparagus, juice and grated lemon zest and simmer for 10 minutes.
5. Now stir the cream with the egg yolk into the sauce, season with salt and pepper and stir in the remaining parsley and chives, finely chopped.