By:
Shanaaz Parker
Ingredients
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1 cup cooked and chopped chicken breast (reserve water for stock)
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1 small onion, chopped
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4 carrots, sliced
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1/2 bunch spinach leaves, cut thinly
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1 cup frozen peas
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2 potatoes, grated
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125ml fresh cream
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4 large egg yolks
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All spice to taste
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4 cups water
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1 tablespoon flour
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Salt and freshly milled black pepper to taste
Method
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Mix flour and chicken stock. Leave aside.
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Place all vegetables into a pot and stir fry, adding chicken.
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Add water and chicken stock.
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Cook for 10 minutes until vegetables are tender.
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In a small bowl, combine egg yolks, all spice and seasonings.
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Stir mixture into soup.
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Cook gently over low heat until heated through.
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Adjust seasoning to taste.
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Serve with warm bread.