German Cream Of Chicken Soup: Suppe, Heidelberger Art - cooking recipe

Ingredients

1 quart beef stock or 1 quart bouillon
2 cups water
1 teaspoon sugar
2 tablespoons rice or 2 tablespoons barley
3 -4 lbs chicken, cleaned
1 tablespoon salt
1 1/2 tablespoons butter or 1 1/2 tablespoons chicken fat
1 tablespoon flour
1 1/4 cups cream
3 egg yolks, beaten

Preparation

Combine stock or bouillon and water in large kettle; add sugar and rice or barley.
Rinse chicken; drain; pat dry.
Rub lightly with salt.
Place chicken in bouillon kettle.
Cover; bring to a boil.
Lower heat and cook slowly until chicken is tender, 1 1/2 to 2 hours.
Remove chicken.
Strain broth through colander, mashing rice or barley through with liquid.
Melt butter or chicken fat in soup kettle; blend flour smoothly with it.
Stir strained soup into fat and flour mixture.
Let cook 30 minutes, stirring frequently.
Add 1 cup cream; stir and bring to a gentle boil, but do not let boil.
Beat yolks with remaining 1/4 cup cream and stir into soup.
Add salt and pepper if needed.
In each soup plate put a few even strips of breast of the boiled chicken.
Pour hot soup over.
Soup should be creamy, pale yellow, but not too thick.
Serves 6.
Luchow's German Cookbook.