Alloy Poultry Soup

Peel onion, cut in half and sprinkle with bay leaf spice and cloves. Clean carrots and celery and cut into pieces. Place in a frying pan with the parsley, white wine and soup and bring to the boil. Put the chicken thighs in the broth and simmer for forty minutes before reaching the boiling point.

Strain the broth with the ingredients and set aside, onion and vegetables are no longer used.

Remove the skin from the chicken thighs, separate the meat and cut it off.

Up to here the soup can be prepared a little in advance.

Add the cream to the broth form and make the whole thing repeatedly five to eight minutes. At the same time, chop the chervil.

Stir the egg yolks well. Stir three to four tablespoons into the soup.

Immediately before serving, bring the soup to a gentle boil repeatedly, then remove from the heat. Fold in the remaining egg yolks and the chervil, and heat the soup just until it thickens slightly; under no circumstances should it do so, as it would flocculate.

Divide the chicken meat evenly into preheated cups or possibly plates and arrange the soup over them. Bring to the table immediately.

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