Walnut Chicken Soup
French-style walnut chicken soup: chicken wing tips are simmered with walnuts, fresh cream, egg yolks, and other ingredients for a fresh, fragrant flavor.
Ingredients
chicken wing tips (fine feathers removed)
250 g
fresh walnuts (crack shells, remove membrane, cut into small pieces)
250 g
carrots (peeled)
2
onion (peeled, cut into pieces)
1
clove buds
1
celery (fine-leaf celery, finely chopped)
1
thyme powder (or five-spice powder)
5 g
bay leaf
1 slices
fresh cream
25 g
egg yolk
1
refined salt
to taste
ground pepper
to taste
Instructions
1
Boil the chicken wing tips
Clean the fine feathers from the chicken wing tips, place them in a saucepan with 600 ml of water, bring to a boil, and skim off the foam. Once the foam is fully removed, add the peeled carrots, onion pieces, clove buds, celery, thyme powder, and bay leaf. Season with salt and pepper and simmer for 40 minutes.
2
Prepare the walnut mixture
Crack the walnut shells, peel off the membrane on the walnut kernels, and cut them into small pieces. In a bowl holding the egg yolk, add the fresh cream and mix until smooth, then fold in the walnut pieces and finely chopped fine-leaf celery until evenly combined.
3
Strain the broth
When the chicken wing tips are fully cooked, strain the broth and pour it back into the pot to keep warm.
4
Finish the soup
Lift out the chicken wing tips, remove the bones, and grind the meat together with the carrots into a paste. Return the paste to the pot, bring to a boil, pour into a soup tureen, and serve immediately.
