Chicken Preserves Soup

For the chicken preserves soup in about 1 liter of water bring the cleaned greens, onion, bay leaf, peppercorns to a boil.

Cook the chicken meat (without skin) in the broth until soft. Remove the meat and vegetables from the broth and add the soup cubes.

Cut the vegetables and meat into small cubes and boil the peas over. Mix butter and flour to make a light preserves, pour in strained soup, season with salt and nutmeg.

Add prepared ingredients including parsley. Whisk the cream with the yolk and stir into the soup, which is no longer boiling.

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