Xavier Suppe (Xavier Soup)

Ingredients:

For the Chicken Consommé:
bones from 2 cooked chicken carcasses including skin
1 carrot, peeled and roughly chopped
1 onion, peeled and quartered
1 stalk celery, roughly chopped
6 black peppercorns
1 dried bay leaf
3 fresh parsley stalks
1 sprig fresh thyme
3 large egg whites
2 tsp arrowroot

For Garnish:
2 tbsp freshly-chopped parsley
large bunch of chervil, chopped

For the Dumplings:
150g flour
80g butter
150g Parmesan cheese
100ml cream
pinch of salt
1/2 tsp black pepper
1/2 tsp nutmeg
1 egg
1 egg yolk

Method:

Begin by preparing the chicken stock. Put all the ingredients (except the egg whites and arrowroot) in a large pan and cover with water. Bring to the boil and skim-off any scum that forms. Turn to a low simmer, cover and cook for 2–3 hours. Strain the stock into a large bowl, allow to cool then place in the fridge over night. The following day remove and fat from the top of the stock. Add the egg whites to the stock and whisk until incorporated. Pour into a pan and bring to a simmer (do not allow to boil). Stir occasionally, and scrape the bottom of the pot until the egg foam begins to rise (about 30 minutes). Allow the egg foam to begin to solidify and when it begins to harden make a small hole in the centre and simmer gently for 30 minutes. Remove the pot from the heat and strain into a large bowl. You should end up with a bowl of golden-yellow consommé. Place the consommé back on the heat and warm gently. Mix the arrowroot with 2 tbsp cold water and add to the consommé.

Meanwhile, place the flour, butter and parmesan cheese in a saucepan over low heat. Stir until the butter has melted and is incorporated into the cheese and flour. Add the cream a tablespoon at a time until you have a solid dough. Take off the heat and work in the salt, pepper, nutmeg, egg and egg yolk. You are aiming for a thick icing-like consistency (ie you should only just be able to pipe it. If the dough is too solid add a little more cream. Put the mixture in a piping bag with the largest nozzle you have and pipe-out pea-sized balls onto a buttered baking tray and leave to stand for 30 minutes. Meanwhile, heat some salted water until it boils then drop in the 'dough peas'. Cook for five minutes then remove with a slotted spoon and add to the warm chicken stock. Season the soup to taste then add the chervil and parsley. Serve immediately.