Chicken soup / Пилешка супа

Ingredients:

6 cups chicken stock (home made from chicken legs and wings, chicken carcass, liver, chicken neck)

 de-boned the chicken

1 small onion, chopped

1 carrot, chopped

1 Russet potato, chopped

1 stick celery

1 bell red pepper, chopped

1 cup vermicelli or soup pasta as stellette, some times rice is used instead pasta in Bulgarian cuisine

½ tsp ground coriander

1 bay leaf

1 tbsp winter savoury or thyme

2 tbsp Vegeta Mix (optional)http://www.theredpaprika.com/images/upload/med_1258065386921197546865205265642050617072696b61149_IMG_1771.JPG

S&P and tsp chilli flakes (optional)

Velouté with:

2 egg yolks

½ cup yogurt

parsley, green onions (optional) for garnishing, chopped

Method:

Put the stock into large saucepan and bring to boil. Add vegetables and boil about 10 minutes.

Slice or torn cooked chicken meat and add it to the soup and season with all spices, salt and pepper. Vegeta mix also has salt, so be careful, do not over salt it.

Add pasta to cook, about 7 -8 minutes or until pasta is all done.

Remove from stove wait to cool down a bit (3-5 min).

 

                            Soup before adding yolks and yogurt

Velouté the soup with beaten egg yolks and yogurt.

Whisk yolks and yogurt in a deep bowl. Add part of chicken soup (only broth) in a thinly stream into yolks and yogurt sauce and keep whisking. This is haw you going to increase the temperature of yolks slowly and prevent curdling*. When the temperature of veloute sauce became the same as soup add it to the soup and stir. Do not preheat or boil the soup again.

Just before serving add chopped parsley. Pour into individual soup bowls and serve at once.

* Curdling

Also known as syneresis or weeping. When you cook an egg mixture such as a custard sauce too rapidly or for too long, the protein becomes over-coagulated and separates from the liquid, leaving a mixture resembling fine curds and whey. If the curdling in a custard sauce hasn’t progressed too far, you may be able to reverse it if you remove the mixture from the heat and stir or beat vigorously.

To prevent syneresis or curdling in a custard sauce, use a low temperature, stir

 (if appropriate for the recipe), cook just until the custard tests done, and cool quickly by setting the pan in a bowl of ice or cold water and stirring for a few minutes.