The most recent issue of Milk Street Magazine featured a Georgian (as in Russia, not the US south) dish for Chikhirtma, a luscious chicken soup thickened with egg yolks. The Milk Street recipe was very good, but I took a few diversions (like adding Parmesan) and made a half recipe.  All in all, I’d say this was a success.

2-3 servings

• 5 C chicken broth (See my broth diary post)
• 1 ½ C cooked diced or shredded chicken (dark meat preferred, but not nessa)
• ½ C chopped onion
• 2 C  chopped carrot in ½ inch pieces (2 big carrots)
• 1 T minced garlic
• 1 t salt
• ¼ t coriander crushed (optional)
• 4 T butter
• ¼ C vermouth (substitute 1 T apple cider vinegar if avoiding alcohol)
• 2 T flour (I used organic sprouted spelt flour)
• 4 egg yolks–vigorously beaten
• ½  C Parmesan
• 1/4 t chopped Serrano chili
• 2 T chopped dill
• 2 T chopped cilantro

Prep:  beat 4 egg yolks with ¼ t salt and set aside

To begin, sauté onions and carrots in butter for 10 minutes until browned.  Add garlic and crushed  coriander and sauté for another 2 minutes until soft.  Salt as you go along.

Add vermouth to the veg and reduce over medium heat (about 2 min).

Add flour and stir ‘til combined and somewhat brownish (about 2 min).

Add 5 C broth slowly and bring to temp.

Take ¼ C of the broth at a time and slowly whisk it into the egg yolks. Do this until you have incorporated 1 C of broth into the yolks.

Stir the yolk and broth mixture back into the soup.

Add cooked chicken.

Add ¼ C Parmesan.

Heat very lightly.

Top with remaining Parmesan cheese, dill/cilantro/chili.

Ladle into bowls to serve.

Stay briny,

–Stacey