Cream of Chicken Soup

First, clean, wash and dice greens. Peel carrots and cut into small cubes. Peel and halve the onion.

Bring chicken, greens, onion, bay leaf and peppercorns to a boil in salted water. Skim and simmer on low heat with lid closed for about 1 hour.

Remove chicken, strain soup. Remove meat from bones and cut into pieces.

Heat fat. Sauté flour in it. Add soup while stirring, add part of the meat to the soup and puree it. Then add the rest of the meat and the carrot cubes and let the soup boil again. Simmer on low heat for about 15 minutes until the carrots are soft.

Mix the egg yolks and half of the whipping cream. Stir into the hot soup (do not boil anymore!). Season to taste. Add more whipping cream if necessary, depending on desired consistency.

Serve the cream of poultry soup sprinkled with chopped parsley.

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