Chicken soup with egg
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ingredients
1 pk lemon 1/2 pk chicken to taste salt 1 pk onion 2 tbsp parsley 1 pinch of saffron 1.5 liters water 2 pk egg 40 g plain flour 50 g leek 60 g butter a little baby spinach
procedure
1. Clean the chicken, wash it and put it in cold water. Season with salt, pepper and saffron. Boil until tender, then remove the meat and tear. Pour a little broth over it. 2. Fry the finely chopped onion in hot butter, add the flour and make a light roux. Pour in the lukewarm stock and mix well. 3. Cook the soup over a medium heat. Strain the broth and put the torn chicken into it. Add the finely chopped leeks to the soup and let it come to the boil. Soften the cooked soup with beaten eggs and the juice of half a lemon. 4. Serve the soup garnished with baby spinach.
