Soup

Description

A hearty first course. Lemon juice can be replaced with white wine vinegar. However, do not use wheat flour instead of cornstarch. Sometimes eggs are used whole, but the soup is more delicate with yolks. Dried mint is always added in the traditional version. Serve the soup hot.

Instructions

1. 1

   Step 1

   Pour 1.5 liters of water over half a chicken. Add salt, bay leaf, and cook the broth, remembering to skim off the foam. Remove the chicken and strain the broth.

2. 2

   Step 2

   Finely dice the onion. Melt butter in a skillet and sauté the onion, then add flour. Gradually pour in half a cup of broth and stir.

3. 3

   Step 3

   Add the onion mixture to the strained broth and stir with a whisk to prevent lumps from forming.

4. 4

   Step 4

   Separate the egg whites from the yolks. Beat the yolks with a whisk, then add lemon juice. Continue beating for another 2 minutes.

5. 5

   Step 5

   Bring the broth to a boil. Add chopped cilantro, pressed garlic, and red pepper. Then add the egg yolks. To prevent them from curdling, vigorously whisk the soup with a whisk, then remove it from the heat.

6. 6

   Step 6

   When the soup has steeped a little, serve it in portions. Place finely chopped chicken meat at the bottom of the bowl, then add the soup, a pinch of dried mint, and garnish with fresh herbs on top.