14 March 2013

bouillon de poulet avec quenelles de volailles.

Or chicken dumpling soup. This recipe is from The Little Paris Kitchen by Rachel Khoo...I am in love right now. First of all, I can't complain about how small my kitchen is, because she is working it in a smaller kitchen with one outlet. Second of all, her dishes are simple & look so darn tasty. There is a real love of cheese, and I can relate to that. To top it all off, she is super adorable & British.

This dish may not be vibrant with color, but it is homey & delicious. It is also dead simple & it different than your regular chicken soup. If you want to watch Rachel Khoo whip these up, watch the video on Youtube. It will also help you solidify the dumpling making technique.

bouillon de poulet avec quenelles de volailles.
serves 4
The Little Paris Kitchen cookbook

for the quenelles:
7 oz organic chicken breast fillet
3oz white bread, no crusts (I used Udi's GF white bread)
6 1/2 TBL half & half
1 free-range egg & 1 yolk
1 tsp. salt
pinch of pepper
pinch of nutmeg

  1. Put ingredients in a food processor or blender & whiz until smooth. Form the paste into 20-25 dumplings by using two tablespoons (or for smaller quenelles, use teaspoons). 

for the soup:
6 1/2 cups organic chicken stock (homemade or store bought)
2 large carrots, peeled & roughly chopped
5 button mushrooms, thinly sliced
sea salt & cracked pepper if needed
1 bunch of flat leaf parsley

  1. In a large stock pot bring chicken stock and carrots up to a boil (cook about 10 minutes).
  2. Drop the quenelles into the stock and cook about 5 minutes (they will rise to the top when they are done). In the last minute of cooking add the mushrooms. 
  3. Serve immediately, with roughly chopped parsley. 
happy eatings & cheers!

Post a Comment