Preserves Soup From Chicken

For the preserved chicken soup, shred the soup chicken and put it in a pot of water with carrots, parsley root, celery, garlic cloves, parsley leaves and juniper berries, add salt and boil until soft.

Strain the soup, put it in a high pan, let the chicken cool down a bit. Meanwhile, finely chop onion and fry in a little butter. Dust with flour and roast until it gets a light color.

Add a little water and stir until smooth. Season with pepper, add to the strained soup and whisk well. Add a little nutmeg and season with salt, pepper and a little white wine.

Remove the skin and bones from the cooked chicken and cut into small pieces, chop the vegetables, add everything to the soup and bring to the boil again briefly. Arrange on plates and sprinkle with chives.

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