emmyl (05/12/82)
This is a marvelous recipe from Sunset circa 1960: 5 T butter 2 C diced celery (use tender center stalks) 3/4 C sliced leek (white part only) 1 large onion, chopped 8 C water approx 1-1/2 t. salt 2 sprigs parsley 1/2 bay leaf 1 sprig fresh thyme or 1/2 t. dried thyme 6 whole peppercorns 2 broiler-fryer chickens, cut in pieces 6 T flour 2 egg yolks Juice of 1 lemon (about 3 tablespoons Thin lemon slices Minced parsley Coarse ground black pepper Melt 1 tablespoon of the butter in a large pot. Add celery, leek, and onion. Cook, stirring, until soft but not browned. Add water, salt, parsley sprigs, bay leaf, thyme and whole peppers. Bring to a boil and simmer, covered, for 30 minutes. Add chicken and continue simmering, covered, for another 30 to 40 minutes or until chicken is tender. Remove chicken pieces to a large soup tureen and keep warm. Discard bay leaf and parsley sprigs, and keep stock simmering. Melt remaining 4 tablespoons butter in a saucepan and blend in flour. Gradually mix in about 4 cups of the stock and cook, stirring, until thickened. Return to large pot. Beat egg yolks slightly with lemon juice, add some of the hot mixture, then return to pot. Remove immediately from heat. Season to taste with salt and pour this liquid over the chicken pieces. Serve into large wide soup bowls; top each serving with lemon slices, minced parsley, and a little ground pepper. Serve with buttered slices of a dark bread. Makes 6 to 8 servings. (If you want to make this soup ahead, do not add the egg yolks and lemon mixture until just before serving. The chicken pieces can be boned, if desired.)