Warm and comforting soup filled with veggies and cubes of smooth egg custard.
Ingredients
4 (600g) skinless chicken breasts
2 bay leaves
6 black peppercorns
2 eggs
2 egg yolks
Pinch nutmeg
1/4 bunch each of parsley, chives and tarragon, finely chopped
1 cup milk
2 tbsp rice vinegar
Pinch of salt
1/2 bunch celery (or celeriac)
1 carrot
1 leek
1 onion
1 bunch English spinach
1 tbsp olive oil
Method
Place chicken, bay leaves and peppercorns into a large pot, cover with cold water and bring to the boil
In a bowl mix together eggs, yolks, milk, nutmeg, herbs, vinegar and season with salt
Lightly spray a bowl that fits onto the pot with the chicken with spray oil, add egg mixture, place onto pot and cover with a lid. Steam egg mixture for about 20 minutes or until set. Set aside to cool, once cold, remove from bowl and cut into cubes
Simmer chicken until tender, take out of the stock and set aside to cool
Wash, peel and dice the vegetables. In a saucepan heat the oil, cook vegetables lightly without colour. Add chicken stock through a strainer and simmer until vegetables are tender
Take chicken and cut into bite size chunks, place back into the stock and vegetables
