Cream of Chicken Soup

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Ingredients

200 g	peas, frozen, thawed
	salt and freshly ground white pepper, to taste
2 stalk(s)	leek, sliced
40 g	butter
1 l	chicken stock
300 g	chicken breast fillet, cut into bite-sized pieces
2	egg yolks
150 g	single cream
	lemon juice

Method

Preparation time: ca. 20 min / Cooking / Baking Time: ca. 20 min / Grade of difficulty: medium / Calories per portion: n/a

In a saucepan, melt the butter. Add the leek and the chicken and cook stirring until the meat turns golden. Pour in the stock, bring to a boil and cook over low heat for 5 minutes. Add the peas, bring to the boil again, then take from heat.

Whisk the cream with the egg yolks and stir the mixture into the soup. Season to taste with salt, pepper and lemon juice and serve immediately.