|Twice ground raw chicken||170 Milliliter|
|Grated onion||5 Milliliter|
|Whipping cream||30 Milliliter|
|Chicken broth||1 1⁄2 Large|
|All purpose flour||90 Milliliter|
|Half and half cream||500 Milliliter|
|White pepper||1 Milliliter|
|Diced cooked chicken||375 Milliliter|
|Blanched peas||500 Milliliter|
In a mixing bowl combine the ground chicken, onion, seasonings, egg white and cream.
Press through a fine sieve and roll into small balls.
Bring 2 cups (500 ml) of the broth to a boil, drop the balls in the broth, reduce heat and simmer for 10 minutes.
Remove the meatballs.
Heat the butter in a large sauce pan, stir in the flour and cook over low heat for 2 minutes.
Add the remaining broth, cream, salt and pepper, simmer for 10 minutes.
Divide the soup into two smaller pots, add the diced cooked chicken to one and 1 cup (250 ml) of peas to the other.
Simmer each for 5 minutes, then puree in a food processor separately, return to soup pots and continue to simmer for an additional 5 minutes.
Stand a small saucer upright in a serving bowl, ladle the chicken soup on one side of the saucer and the pea soup on the other, remove the saucer quickly.
Sprinkle with meat balls and the remaining peas, serve at once.