Alt-Wiener Suppenhuhn (Old-style Viennese chicken soup) - vienna.info
In the past the casserole fowl was a dish of the poor; today it can also be found in top-class Viennese restaurants. Strong relish, all kinds of vegetables and a filling effect make the old-style...
Keywords
- Vorspeisen
- Rezept
- Kochen
- Genuss
- Essen
- Kulinarik
- Alt Wiener Suppenhuhn
- Suppe
- Tradition
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Cooking tools:
- Blender
- Fine-mesh sieve
- Stockpot
- Linen bag
- Skillet
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Wooden spoon
- Slotted spoon
- Ladle
- Measuring cup
- Measuring spoon
- Kitchen scale
- Fork
- Serving bowl
- Stove
Ingredients
- 1 chicken, approx. 1.8 kg (4 lb), ready to cook
- root vegetables for soup (parsley, carrots, celery stalk)
- 1 onion
- 4 peppercorns
- 3 allspice corns
- 1 bay leaf
- 2 cloves
- 1 small sprig thyme
- 40 g (1/8 cup) butter
- 40 g (1/3 cup) flour
- 100 g (0,2 lb) mushrooms
- 150 g (0,35 lb) peas (cooked)
- 1 egg yolk
- 150 ml (0,25 pt) cream
- salt
- pepper
- butter (for sautéing)
- 1 tbsp chives (finely chopped)
- croutons (fried)
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