A single meal-size bowl of chicken and vegetables in a silky broth finished with cream and egg yolk.
140 gChicken breasts
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1 tspButter
1.5 tbspWhipping cream
1 yolkEgg Yolk
100 gPotato
50 gLeek
40 gCarrot
20 gCelery
3 gParsley
1 cupChicken Broth
To tasteSalt
To tasteBlack Pepper
Cut the potato into 1 cm cubes and the already cooked chicken into 2 cm pieces. Keep the chicken refrigerated until needed. Wash the sliced leek thoroughly. Thinly slice the carrot and celery; chop the parsley.
Melt the butter in a small saucepan. Soften the leek, carrot and celery over medium-low heat for 5 minutes without browning.
Add the potato and broth. Bring to a gentle simmer, cover and cook for 15 minutes, until the potato is tender.
Add all the already cooked chicken and gently simmer, covered, for 3-5 minutes, until steaming hot and reheated to 74 °C. Do not boil vigorously or overcook the chicken.
Whisk the yolk with the cream. Slowly whisk in a little hot broth, then stir back into the pot over low heat. Stir until the broth reaches 71°C and lightly thickens; do not boil. Add parsley, salt and pepper, and serve immediately.