Soup Recipes > St. Germain Soup

How to make St. Germain soup:
A very good way of using up chicken leftovers including the carcass.





Ingredients

1 quart chicken broth or chicken stock
1 medium sized carrot
1 turnip
sprig of parsley
sprig of thyme or small piece of lemon rind
2 tablespoons minced cooked chicken
1 hard boiled egg
2 tablespoons breadcrumbs
1/4 pint hot milk
slice of ham
seasoning
(see measure conversions for more information)

Method

- Prepare the vegetables and slice them.
- Put them into a saucepan with the stock, parsley, thyme/or lemon rind and the ham cut in small pieces.
- Season according to taste.
- Bring to boiling point, then simmer for 20 minutes.
- Put the breadcrumbs in a basin and pour the hot milk on to them.
- Cut the boiled egg in slices, and remove the yolk, leaving the white in rings.
- Add the chicken and yolk of egg to the breadcrumbs and mix well together.
- Put this mixture into a saucepan and strain the stock into it.
- Simmer for 10 minutes.
- Add the egg white, cut in small pieces, and serve.