Quick Wedding Soup - cooking recipe

Ingredients

2 None chicken breasts on the bone (about 14 oz each)
1 None onion, quartered
2 None carrots, peeled
1 None bay leaf
6 None whole peppercorns
1 cup long grain rice
2/3 cup raisins
3 cups frozen peas and carrots
3 None uncooked sausages (about 4 oz each)
1 lb green asparagus, trimmed and sliced
2 None medium eggs
1/2 cup milk
1 pinch grated nutmeg
None None oil, for frying
1 None bunch green onions, sliced
1/2 None bunch chervil, chopped

Preparation

Place the chicken breasts in 8 cups salted water and bring to a boil. Add the onion, carrots, bay leaf and peppercorns and simmer for about 45 mins. Remove the chicken breasts and leave to cool slightly. Strip the meat from the bones and cut into pieces. Strain the stock through a sieve, then bring back to a boil.
Cook the rice according to the packet instructions, adding the raisins 10 mins before the end of the cooking time. Add the frozen vegetables to the stock, bring to a boil and cook for about 15 mins. After about 5 mins, squeeze the sausages from the skins and add to the stock as meatballs. Add the asparagus and chicken pieces.
Beat together the eggs and milk and season with salt, pepper and a pinch of nutmeg. Heat a little oil in a 10 inch frying pan, add the egg mixture and cook over a low heat until set to form an omelette. Remove from the pan, allow to cool slightly then cut into diamond shapes.
Drain the rice and stir into the soup with the omelette triangles, green onions and chervil. Season and serve.