Chicken soup with egg yolk

Last Updated on November 30, 2024

An appetizing chicken broth made from chicken giblets and root Vegetable Recipes with an insert of egg sedge gnocchi.

Ingredients:

500 g of chicken giblets 1 bunch of root Vegetable Recipes (carrots, celery, parsley) 1/2 bunch fresh parsley 3 pieces black peppercorns salt For the egg saddle: 2 pcs of egg 1/8 l milk a pinch of grated nutmeg oil salt

Procedure:

1. Clean the Vegetable Recipes and coarsely grate them except the carrots
2. Rinse the tripe and place in 1 litre of cold water, add salt, Vegetable Recipes (except carrots), pepper and cook for about 1 hour
3. Cut the carrots into rings and set them aside for the time being
4. Prepare gnocchi; mix the eggs with milk, salt and a pinch of nutmeg, brush two cups with oil, put the mixture in them and let them harden in a hot water bath for 20 minutes
5. Drain the broth, peel the meat, remove the skin and cut it into pieces
7. Put the previously prepared carrots into the soup, boil for 5 minutes, then add the meat and saddle, heat everything through, season with salt and pepper
8. Chop the washed, dried parsley and garnish each serving of chicken broth with it.

Note:

1 serving is about 1260 joules / 300 calories