Saturday, May 24, 2014

A hearty soup packed with Moroccan flavours it will definitely be a staple this winter.

Serves: 4
Prep. Time: none
Cooking Time: 45-50 min

  • 1 chicken 
  • 4 cups of chicken stock, more if desired
  • 4 hard cooked egg yolks 
  • 3 tbsps. fresh cream 
  • 1 tbsps. slivered almonds 
  • Salt and pepper to taste
  1. In a large soup pot, boil the chicken broth. 
  2. Mix the chicken with the egg yolks. 
  3. Add the cream and season chicken with salt and pepper. 
  4. Bring to a boil. Reduce heat and simmer, partially covered for 35-40 minutes or until chicken is fully cooked.
  5. Sprinkle with almonds. 
  6. Serve hot soup with almonds


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