Crema Alla Regina (Chicken Cream Soup)

Serves 8

Ingredients

100 grams ground rice
2 litres chicken or meat broth
400 grams chicken breast
1 dl milk
4 egg yolks
50 ml cream

Method

Stir ground rice and chicken broth together until it is creamy

Keep a third of the chicken whole, poach in the broth and set aside. Chop the remainder finely, add to rice mix and simmer gently for 30 minutes then pass through a sieve

Add some milk, bring to boil then add egg yolks and a little cream. Do not let boil again.

Garnish with poached breast of chicken cut in cubes.