Chicken purée soup with pearl barley

1 serving


Lower pearl barley into boiling salted water, cook, cool slightly and wipe through a frequent sieve. Boil the meat broth or water, remove the scale, lower the processed chicken carcass and a bunch of greens into it, salt and cook until soft. Then remove the bird, separate the meat from the bones and skin (put the waste back in the broth), finely chop, thin with% butter and wipe through a sieve. Boil the stock for another half hour and strain. Rub the raw yolks with cream, combine with meat and pearl purée, mix, pour over the strained broth and heat, stirring, almost to a boil. Season the soup with the remaining butter and serve with the puff pies. You can also put boiled cancer necks in plates (2-3 pieces per serving) or separately boiled cauliflower divided into stokers.