Chicken broth with leeks
6 servings
180 minutes
Chicken broth with leek is a refined dish of Italian cuisine that combines simplicity and depth of flavor. Its roots lie in the traditions of rustic cooking, where each ingredient plays its role in creating a rich aroma. The broth gains a soft sweetness from the leek, while garlic and bay leaf add spicy notes. Carrots provide a light sweetness, and a special dressing with egg yolk, mustard, and olive oil completes the harmony of flavors. This broth warms on cool days, offers comfort, and satisfies. It is perfect as a standalone dish or as a base for other culinary creations. Served with crispy bread, it transforms into a true gastronomic masterpiece that delights both gourmets and lovers of home cooking.
1
Place the chicken in a pot, cover with water, put on the heat, and bring to a boil. Add chopped onion, 7 cloves of garlic, bay leaf, and pepper. Cook for 2 hours. Remove the chicken from the broth and set aside.
- Chicken: 1 piece
- Onion: 2 heads
- Garlic: 8 cloves
- Bay leaf: 3 pieces
- Ground black pepper: to taste
2
Add sliced carrots to the broth and boil for 15 minutes. Then add chopped leeks and boil for another 5 minutes.
- Carrot: 2 pieces
- Leek: 2 stems
3
Separate the chicken meat from the bones, remove the skin, and cut the meat into pieces. Place in the broth and boil.
- Chicken: 1 piece
4
Whisk the yolk, mustard, olive oil, and finely chopped garlic.
- Egg yolk: 1 piece
- Mustard: 0.5 tablespoon
- Olive oil: 4 tablespoons
- Garlic: 8 cloves
5
Pour the prepared sauce into the broth, mix, and garnish with finely chopped radish and green onions.
- Radish: 8 pieces
- Spring onion: 1 bunch
