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Potage Doyen

food.master's picture
Ingredients
  Twice ground raw chicken 170 Milliliter
  Grated onion 5 Milliliter
  Pepper 1 Milliliter
  Basil 1 Milliliter
  Thyme 1 Milliliter
  Paprika 1 Milliliter
  Salt 3 Milliliter
  Egg white 1
  Whipping cream 30 Milliliter
  Chicken broth 1 1⁄2 Large
  Butter 90 Milliliter
  All purpose flour 90 Milliliter
  Half and half cream 500 Milliliter
  Salt 5 Milliliter
  White pepper 1 Milliliter
  Diced cooked chicken 375 Milliliter
  Blanched peas 500 Milliliter
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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