Hearty Spring Soup with Egg Roulade

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At a glance

This elegant spring soup brings together a rich, slow-simmered chicken stock with a homemade egg roulade and buttered spring vegetables – a true comfort dish that rewards patience. The most time-consuming part is the long simmering of the hen (plan for several hours), but the egg roulade and vegetable preparation are straightforward and happen while the stock cooks. The result is a deeply flavorful, restaurant-quality soup that feels special enough for Easter entertaining.

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    Chicken stock

    Into a large pot, put a whole hen cut into pieces (if using chicken, just use chicken parts – usually backs, hearts, liver, carcasses).


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  2. 2/10

    Vegetables for the stock

    For one hen I use carrot, parsley root, a piece of celery stalk, a large onion, and a bit of greens – parsley or lovage. I never peel the vegetables, just scrub them under water with a rough scouring pad. I cut the onion in half, skin and all.


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  3. 3/10

    Spices

    Add all of this to the hen in the pot. Add allspice berries (about 5), black peppercorns (about 10), 2 bay leaves, 3 juniper berries and salt.


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Hearty Spring Soup with Egg Roulade

bohynekuchyne
Active time total 4 h 48 min
Prep 28 min Cook 4 h 20 min

19 Ingredients

10 Steps

Hard Difficulty

Ingredients — what you'll need

You only need 19 ingredients

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About this recipe

Don't you agree that a properly made soup is true balm for body and soul? Especially when it's steaming hot, loaded with a lovely garnish, fragrant vegetables and seasoned just right. And there's nothing better than enjoying a bowl of it outdoors on a beautiful spring day. Because this is a spring chicken soup…

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