Mashed chicken soup on milk

1 serving


Pour the processed chicken carcass with cold water, boil, remove the scale, add peeled and crushed vegetables, salt and cook until tender. Then remove the bird, separate the meat from the bones, pass through a meat grinder (except for fillet) and rub in a mortar to a gruel-like state or wipe through a sieve. Strain the broth. Cut the fillet into a short straw. Brown the flour in butter, dilute with a little warm milk, rub thoroughly so that there are no lumps, add 2 cups of hot milk and strain. Pour the resulting sauce into the hot broth, put the meat puree there, bring to a boil and remove from the heat. Rub the egg yolks, mix with milk, beat slightly and season the finished soup with this mixture. When serving, put a little chicken fillet in each bowl of soup.