Sulmtal Poulard Soup

Put the washed poulard without liver or the soup chicken with the soup vegetables and onion in enough cold water and boil it for at least 1 hour. Just before the end of the cooking time, add liver and cook until it is done. Strain soup, remove meat from bones and cut everything into bite-sized pieces, cut soup vegetables into very small cubes. Melt butter in a pot, sprinkle in flour, toast briefly and add chicken and vegetables. Pour in about 1 l of chicken soup and boil down well while stirring constantly. Stir in smooth sour cream, boil again for a few minutes and season with salt, pepper and grated nutmeg. Meanwhile, toast the white bread cubes in hot butter in a pan. Arrange the finished soup, sprinkle with chopped parsley and white bread croutons and serve immediately.

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