Creamy chicken soup

ingrediencie

1/2 pk chicken 4 pk whole black pepper 30 g butter 2 tbsp plain flour 2 pk carrots 1 pk parsley 1 pk kohlrabi 1 handful fresh peas pinches nutmeg 200 ml cream 1 pk egg yolk a little parsley to taste salt to taste ground black pepper

step

1. Put the chicken in a saucepan with 1,5 litres of cold water. Add the whole black pepper and cook over a medium heat for about 40 minutes. Remove the cooked chicken, allow to cool slightly and cut the meat into cubes. 2. Make a light roux with the butter and flour. Pour in about 0,5 litre of stock and mix well. Cook for 5 minutes and pour in the stock. 3. Clean the carrots, parsley, kohlrabi, finely grate all but one carrot. Together with the peas and sliced carrots, add to the stock. Season with salt, pepper and nutmeg. 4. Whisk the egg yolk in the cream and pour into the boiling soup. Stir and remove from the heat. Serve on plates with chicken and parsley.