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Koninginnesoep (Queen’s soup)

An ideal dish to round off the perfect Queen’s Day!


250 g of chicken breast
2 chicken stock cubes
5 black peppercorns
1 small onion
1 small leek
2 small carrots
1 bunch of parsley
1 bunch of celery leaf
1 piece of nutmeg
1 chilli
1 pinch of thyme
30 g of butter
30 g of flour
1 egg
1 dl of coffee creamer
1 small bottle of Maggi


Bring 1 litre of water containing the chicken stock cubes to the boil. Dice the chicken, chop the onion, slice the leek into fine rings (only the lower portion), finely slice the carrots and finely chop the chilli, some of the parsley and the celery leaf. Add this to the broth, along with the nutmeg and thyme and cook for 15 minutes until a fragrant broth is created. Next, melt the butter in a large saucepan and stir in the flour. Gradually pour in the broth, taking care to stir continuously, so that it forms a smooth consistency. Continue until all of the broth is mixed in and allow to simmer for a few minutes. Now, separate the egg yolk and whisk together with the coffee creamer in a separate bowl. Now take a few spoonfuls of the soup, add to the bowl and stir well. Finally, pour this mixture into the soup, ensuring that the soup binds but no longer cooks. Ladle the soup into four bowls and season with salt, pepper and a dash of Maggi.

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