Hühnerfrikassee 

Directions

To prepare, wash the soup greens and carrots, peel them and cut them into coarse pieces. Halve the onion with the peel, roast it in a small non-stick pan with the cut sides facing down and remove it.

Then simmer the meat together with the soup greens, the onion, the carrot pieces and the spices (bay leaves, cloves, allspice, pepper, a little salt and a pinch of sugar) in 1 liter of water for 45 minutes.

In the meantime, clean and quarter the mushrooms and prepare the peas.

After about 45 minutes, remove the organic chicken from the stock, set aside, let cool and cut into bite-sized pieces. Pour the broth through a coarse sieve and collect. To clarify the broth, line a fine sieve with a strainer cloth or alternatively a tea towel. Pour the broth through again and collect it. Slice the carrot pieces and set aside.

To make the roux, add the broth and bring to the boil briefly. Then stir in the mushrooms and simmer gently for 5 minutes. Thickening with agar agar.

Add the carrot slices, the peas, the meat and the cream, bring to the boil again briefly and season with salt, pepper, lemon juice.

Garnish with parsley and serve with rice.