olive oil for sautéing
8 carrot battins
8 celery battins
1 tbls garlic
4 small leeks
Himalayan salt to taste
white pepper to taste
2 skinless chicken thighs
2 skinless chicken drumsticks
1 liter filtered water
2 bay leaves
2 large free range eggs
½ cup freshly squeezed lemon juice


Place the carrots, celery and leeks in a food processor and process until very fine. Put some olive oil in a pressure cooker and add the vegetables and the rest of the ingredients excepting for the eggs and lemon juice. Sauté for a few minutes. Pressure cook for 20 minutes. Keep the soup simmering gently. Remove the bay leaves and the chicken pieces and debone by pulling the chicken off the bones and into small pieces. Place the chicken back into the pot and stir. Place the eggs and lemon juice into a glass mixing bowl and whisk until well mixed. Switch off the stove and move the pressure cooker to a cool plate. Add three laddles of chicken soup one by one to the egg mixture to temper it whisking all the time. Then pour this mixture into the pot and stir continuously until everything is well blended. The soup is ready to serve.

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