Ingredients

• 1.5 litres chicken stock made with 2 stock cubes
• 3 large carrots, roughly chopped
• Parsley
• Handful soba noodles, broken up
• Tenderstem broccoli, cut into lengths

Quenelles

• 200g raw chicken breast
• 100g white / granary bread, no crusts
• 100ml single cream
• 1 egg plus 1 egg yolk
• 1 tsp salt
• Pinch pepper
• Pinch nutmeg

Method

1. Put the stock and carrots in a large pot. Bring the stock to a boil and boil for 10 minutes.
2. Put all the ingredients for the quenelles into an electric blender and blend until you have a smooth paste. Form into 20-25 quenelle shapes by using 2 tablespoons or teaspoons for smaller ones.
3. Add the broccoli and noodles to the soup.
4. Drop the quenelles into the boiling stock and cook for 5 minutes, or 3 minutes for the small ones. When they are done, they will rise to the surface.
5. Taste for seasoning and garnish with parsley.