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Chicken soup

60 g carrots
60 g celeriac
60 g leek
1 garlic clove
1 onion
3 tbsp. oil
1 tbsp. butter
4 chicken legs for the soup
4 chicken legs or
250 g chicken breast for soup meat
8 black peppercorns
2 cloves
1 bay leaf
2 lime leaves, dried
or ½ tsp. grated lemon peel
1 tsp. salt
approx. 500 ml vegetable broth
approx. 500 ml chicken broth
1 leek (just the white section)
2 pinches of salt
Black pepper
1 pinch of ground mace
1 pinch of ground red paprika
100 ml cream
1 leek (just the white section)
1 egg yolk

Chicken soup

Chicken soup never tasted better.
You can heal anything with this cure-all remedy.

Clean and coarsely chop the carrots, celery and leek.
Peel and halve the garlic and onion and put them, together with the oil and butter into the mixing container and mix at level 4 for 15 sec.
Use a spatula to distribute the vegetables across the bottom of the mixing container, set the timer to 2 ½ min. and sweat the vegetables at cooking level 120° C.
Put the chicken legs into the mixing container, then add the peppercorns, cloves, bay leaf, lime leaves, salt and broth.
The entire volume of the soup should be the width of one finger below the maximum mark. The amount of broth can vary and depends on the size of the chicken legs. Set the timer to 10 min., cooking level 120° C.
Do not use the lid insert.
Open the lid and skim off the foam; close the lid again.
Set the timer to 10 min., cooking level 120° C.
Continue to cook and do not use the lid insert.
Remove the skin and bones from the chicken legs, cut the meat into bite-sized pieces or the breast meat into strips. Season the chicken with salt, pepper, mace and red paprika. Drain off the broth, press the fluid out of the vegetables and rinse the mixing container with hot water. Pour the drained broth and 100 l cream into the mixing container and set the timer to 5 min., cooking level 100 °C.
Use the lid insert now.
Cut the white section of the leek into rings, wash them and in the last minute of cooking, add the rings to the broth through the opening in the lid.
Drain the broth and arrange the leek and chicken on four soup plates.
Whisk 1 egg yolk into the hot soup.
Season with salt and pepper to taste and pour it into the soup plates.
You can garnish the soup with herbs or spring onions.

TIP:
In contrast to chicken breast meet, chicken leg meat is more flavourful, juicier and has a better texture. Additionally, drumsticks are less expensive.

10 min 28 min