chicken quenelle soup

chicken quenelle soup

I was first introduced to Rachel Khoo (the originator of this recipe) during my week in Perth with a friend. We were cooped up in her house because we were both sick and tired. So we watched TV, lots of it. She introduced me to “The Little Paris Kitchen” and I fell in love with Rachel Khoo – her infectious personality and simplicity of her recipes, that is.

This was probably the recipe I wanted to try the most because the hubs loves dumpling soups. I tried PW’s chicken dumpling soup in the past but ended up with gummy dumplings (the hubs still liked it though…). I’ve also made (successfully) matzo ball soup a number of times (another of hubs’ faves). However, this recipe was unique. It required you to blitz the chicken together with the bread etc, to form a paste and then form the dumplings. It also seemed simple enough.

I tried this recipe the week I was back in the US and the hubs LOVED it. It probably is his favourite chicken dumpling soup (now).

Chicken Quenelle Soup

(by Rachel Khoo)

Ingredients:

  • 2 carrots (peeled, and sliced into rounds)
  • 100g or 5 slices white bread (crusts removed) (I used hamburger buns)
  • 200g chicken breast
  • 1 egg and 1 egg yolk
  • 100ml double cream or single cream (depending on how your hips feel)
  • pinch of nutmeg
  • 1 teaspoon salt
  • pepper
  • handful of chopped mushrooms
  • fresh parsley for garnish

Method:

  1. Heat a large pan full of chicken stock (depending on how much soup you want) and add chopped carrots. Bring to boil.
  2. As stock is boiling, blitz together in food processor bread, chicken, eggs, cream, nutmeg, salt, and pepper. You can also add 50g butter to mix, if you would like. I didn’t go the extra mile.
  3. Make quenelles from this chicken paste by passing it between two spoons and drop them into simmering chicken stock.
  4. Once the quenelles float, they are cooked. Mine weren’t so you should check on them using either a food thermometer or just cutting one open to check the middle. They take about 5 minutes or more to cook.
  5. Add the sliced mushrooms to the stock and let boil for another 2-3 minutes.
  6. Serve with parsley on top.
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