Camellia Soup

Ingredients

• •1/2 kg shelled peas
• •2 tbsp margarine
• •2 medium onions
• •2 medium potatoes
• •1 small celeriac or dried celery leaf
• •15 cups water or stock (10 cups if using canned peas)
• •2 tbsp flour
• •Juice of 1 lemon
• •2 eggs
• •1/4 chicken
• •1 small cup cream

Preparation

1. 1

   Melt 2 tbsp margarine in a pot.

2. 2

   Add finely chopped onion and soften gently.

3. 3

   Once the onions lose their crispness, add diced potato and celery and sauté 5 minutes.

4. 4

   Add the peas and sauté 2 more minutes.

5. 5

   Add the water and salt and boil over low heat 1 hour.

6. 6

   If using canned peas, 20 minutes is enough.

7. 7

   Cover the 1/4 chicken with water and boil.

8. 8

   Break the boiled chicken into pieces and chop finely.

9. 9

   After the vegetables have boiled an hour, blend them.

10. 10

    Return the puréed vegetables to the pot and heat.

11. 11

    In a bowl whisk the flour, 2 egg yolks, lemon juice and cream well.

12. 12

    Take a ladle of the soup and temper the mixture.

13. 13

    While stirring the soup, add the tempering little by little. Add the chicken meat and bring to one boil.

14. 14

    If you like, garnish with chopped dill and serve.