Maxfacts

Green soup

If some texture is not a problem, add some finely shredded, poached chicken breast to the soup before serving.

Ingredients

• 1 shallot, chopped
• generous knob of butter
• 3 tbsp plain flour
• 150 ml white wine
• 600 ml chicken (or vegetable) stock
• 250 ml soured cream
• handful of flat-leaf parsley, shredded
• handful of chervil (or curly-leaf parsley), shredded
• handful of watercress, shredded
• 2 tbsp of finely chopped chives
• 1 egg yolk
• 1 tsp runny honey
• pinch of ground nutmeg
• salt, white pepper

Method

1. In a saucepan, melt a knob of butter, add shallot and sweat until softened. Dust with flour, sweat for a couple of minutes while stirring. Add wine, stock and half of soured cream. Bring to the boil while stirring / whisking until all lumps are dissolved. Reduce heat slightly and simmer for 10 minutes, stirring occasionally.
2. In a bowl, mix remaining soured cream with egg yolk and herbs. Add a cup of hot soup, blend mixture to a smooth consistency. Add to the hot soup, but do not boil anymore.