Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
Hearty Spring Soup with Egg Roulade
· 4 servings
Chicken stock
Into a large pot, place a whole jointed hen (or, if using chicken, just pieces of chicken meat – usually backs, hearts, liver, carcasses).
Vegetables for the stock
For one hen, I use carrot, parsley root, a piece of celery stalk, a large onion, and some green tops – parsley or lovage. I never peel the vegetables, just scrub them under water with a rough scouring glove. The onion I simply halve, skin and all.
Spices
Add all of this to the hen in the pot. Then add allspice berries (about 5), black peppercorns (about 10), 2 bay leaves, 3 juniper berries and salt.
Tip:
If I have any spring onions at home that are past their best, or celeriac instead of celery stalk, I throw those in too. Sometimes I add extra carrot, but be careful not to make the stock too sweet. You'll need to fine-tune this to your own taste.
The meat falls apart once cooked
Cover with a lid and simmer. For a long time – many hours. A hen needs longer than a chicken, and chicken cooks faster than beef. Once the meat starts falling off the bone, the stock will taste wonderful – and you'll be starving.
Egg roulade
Separate the egg whites from the yolks. In a large bowl, whisk the whites with a whisk. Season lightly with salt. Whip the egg whites into a foam – it doesn't need to be as stiff as classic meringue.
Yolks and seasoning
Carefully fold in the yolks and a pinch of pepper. Add 2 tablespoons of flour, one spoonful at a time, mixing it into the batter. Finally, stir in finely chopped herbs.
Fry and roll up
In a non-stick pan with a drizzle of oil or butter, gently fry two thin pancakes. Don't cook them too long, so the surface doesn't get too firm. While still warm, roll them up into a roulade. Let it cool slightly, then slice the roulade into rounds.
Buttered spring vegetables
Clean the vegetables and cut into small pieces. Cut carrot and parsley root into thin strips. Put them into a saucepan with butter and sauté for about five to ten minutes – just briefly. The vegetables should soften slightly but still stay crisp.
Serving
On a plate, arrange the deboned meat cut into pieces, finely chopped spring onion, a mix of herbs (parsley, chives, or even coriander if you like), the egg roulade slices and the buttered vegetables. Pour the hot stock over everything.