Queen's Soup

Name: Queen's Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 onion; 1 leeks; 250 g winter carrot; 50 g unsalted butter or margarine; 700 ml chicken broth in pot pot of 350 ml; 2 el wheat flour; 300 ml tap water; 1 medium sized egg; 125 ml fresh cream

Queen's Soup.

Ingredients

Kitchen Stuff

1 blender

Directions

Chop the onion. Wash the leek and cut into rings.
Grate the carrots.
Heat the butter in a pan. Fry the onion for 3 minutes and add the leek and winter carrot.
Leave for 10 minutes on low heat with the lid on the pan. In the meantime pour the broth through a sieve and keep the chicken separate.
Add the flour to the onion-leek mixture and cook for 3 minutes while stirring.
Pour in the stock and the water and bring to the boil. Let it boil for another 5 minutes. Puree the soup with the hand blender as smoothly as possible.
Split the egg.
Beat the egg white with 1 cup of soup. Return to the pan and add the cream and the rest of the butter.
Heat, but do not bring to a boil. Divide the soup over deep plates and add the chicken and the rest of the whipped cream.