- Chicken - 1 piece
- Carrots - 2-3 pieces
- Root of parsley - 1 Piece
- Celery root - 1 Slice
- Bulb - 1 piece
- Flour 1/2 cup
- Butter - 50 grams
- Eggs - 2 pieces
- Lemon - 1 piece
- Salt, pepper - - To taste
Prepare all the ingredients. We wash the chicken, put it in a saucepan, fill it with water and set it on moderate fire. In the meantime, we clean and cut all the vegetables. Once the water boils, add all the vegetables to the pan. Solim to taste and cook until the chicken is ready - about 1 hour with a slow boil. When the chicken is ready - we take it from the pan, we separate the meat from the bones. A little chicken broth (about 2 cups) is poured into a plate. In another saucepan, melt all the butter, add the flour and fry it, quickly mixing. Fry until a homogeneous mass is formed. We pour into the pan the chicken broth we have fused. Stirring. We remove both pots from the fire. We filter the broth from the pan in which the chicken was cooked, and add it to another pan (the one in which we fried the flour). In the same pan, where we just drained the chicken broth, we add chicken meat. Solim, pepper to taste. Grind all the contents of the pan to homogeneity with a hand blender. Put the pan back on the fire, bring to a boil and cook for another 10 minutes, stirring constantly. Then remove the pan from the fire and immediately, while the soup is not cold, we introduce into it whipped eggs in a separate bowl. Eggs must be introduced in a thin trickle, whipping the soup with a whisk so that the eggs do not have time to fold. Finally, add the juice of one lemon to the soup. We serve, sprinkled with fresh herbs. Bon Appetit! :)
Servings: 8-10