Summary

Ingredients

• 1 chicken, (soup chicken)
• 1 large carrot (s), (cleaned, roughly diced)
• 1 onion (s), (peeled, roughly diced)
• 100 g celery, (peeled, rouhly diced)
• 2 liters water
• 1 teaspoon salt
• 1 tablespoon butter
• 3 tablespoon flour
• 150 ml milk
• 0.5 teaspoon ½ nutmeg
• 0.5 teaspoon ½ salt
• 150 g asparaus, (peeled, cut into approx. 2 cm pieces)
• 100 g peas, (frozen product)
• 1 small carrot (s), (cleaned, very finely diced)
• 4 tablespoon heavy cream
• 2 slices white bread, (diced)
• 1 tablespoon butter
• 1 tablespoon parsley, (finely chopped)

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Instructions

1. Put the water, salt, soup chicken and coarsely chopped vegetables in a large saucepan and bring to a boil. Cook the chicken in a closed saucepan over moderate heat. After 2 hours, check whether the meat is soft, and increase the cooking time if necessary.
2. When the meat is tender, remove the chicken from the broth and pour the broth through a sieve into another saucepan or bowl.
3. Heat the butter in the soup pot, add the flour while stirring and stir with the milk until smooth. Gradually add the chicken broth. Keep a few spoons of chicken stock!
4. Season with salt and nutmeg. Cover and simmer over a low heat for 20 minutes.
5. In the meantime, loosen the chicken from the bones. The skin is not used. Dice the breast meat and set aside. Put all the remaining meat in a bowl, add the rest of the stock and chop finely with the hand blender.
6. Cook the asparagus pieces, peas and diced carrots in a saucepan in a little salted water.
7. After 20 minutes of cooking, the minced meat is stirred into the soup. Let simmer for another 5 minutes.
8. Add the diced breast meat and the cooked vegetables to the soup. Season again with salt and nutmeg. Stir the cream into the no longer boiling soup.
9. Melt the butter in a pan, toast the bread cubes in it and mix with the parsley. Serve separately with the soup.
10. If the soup is served as a starter, the specified amount is sufficient for 8-10 people.