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.
- 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.