Soup with chicken necks and vegetables
from chef Vangelis Driskas
For 4 portions
- 1 packet of fresh organic chicken necks BIOGRECO
- 1 dry onion
- 2 carrots
- 2 courgettes
- 1 stalk celery
- 1 big potato
- 1 leek
- Salt, pepper
- 2 teaspoons finely chopped dill
- 1 cup of dairy cream
- 2 egg yolks
- 2 tablespoons corn-flour
- 4 tablespoons lemon juice
Directions:
Boil the chicken necks for 45 minutes in 2.5 litres of water with salt and pepper. Take the necks out with a strainer and keep the stock in the pot. Bone the necks and finely chop the meat. Clean the vegetables and dice them in small pieces. Put the meat from the necks and the vegetables in the pot with the stock and boil them for 20 minutes. When the vegetables are ready, mix the dairy cream with the corn-flour, the dill, the egg yolks and the lemon juice. Season and pour the mixture in the soup. Leave it to boil for 3-4 minutes in medium heat and serve.
