CHICKEN AND LEEK SOUP

Preparation Method :

• Put the chicken into a large saucepan and add the lemon rind, onion, carrots and celery.
• Pour in the water to cover, then add the bouquet garni and salt and pepper to taste.
• Bring to the boil over a moderate heat. Lower the heat, cover and simmer for 1 ½ hours or until the chicken is tender and the juices run clear when the thickest part of a thigh is pierced with a fork.
• Lift the chicken out of the liquid and leave until cool enough to handle. Remove and discard the lemon rind and bouquet garni.
• Meanwhile, add the leeks to the liquid in the pan and simmer, uncovered, over a moderate heat for 10 minutes or until just tender.
• Remove the chicken meat from the bones, and discard all skin and fat. Cut the meat into bite-sized pieces.
• Crumble the stock cubes in a bowl, add the egg yolk and cream and stir well to mix.
• Add a few spoonfuls of the hot soup liquid and stir well again, then whisk this mixture gradually back into the soup.
• Add the chicken and simmer over a gentle heat, stirring constantly, for about 5 minutes until the chicken is heated through and the soup has thickened slightly.
• Remove the soup from the heat and stir in the lemon rind and parsley.
• Taste for seasoning and serve at once.