Chicken Soup with Custard Royale

1 whole small chicken (about 800g)
1 carrot, halved lengthwise and sliced
1 small leek, halved lengthwise and sliced
1/2 cup celeriac, peeled and cut into small cubes
1 handful of parsley, chopped
3 litres water
salt to taste

1 cup asparagus (white or green), cut into 1 inch pieces, cooked

Meatballs (optional)
300g (10oz) pork or beef mince
1 egg
1/4 cup breadcrumbs
salt and pepper to taste

Custard Royale
2 eggs
4 tablespoons milk
pinch of freshly grated nutmeg
salt and pepper to taste

Serves 4
In a large pot, place chicken, carrot, leek, celeriac and parsley and pour over 3 litres of water. Season well with salt. Bring to boil, then simmer for about 1 hour. Take out the chicken, and let cool until it can be handled.

In the meantime, combine all ingredients for the meatballs. Form balls of the size of a cherry or walnut. Put meatballs into the chicken broth and cook until done, about 10-15 minutes.

For the custard royale, whisk eggs and milk together until well combined. Season with salt, pepper and nutmeg. Place mixture into a small lightly, greased bowl. Cover the bowl and place it into a pot of slightly simmering water. Cook for about 30 minutes or until egg mixture has set.
Take the sold egg mixture out of the bowl, cut into cubes. Set aside.

Pull the meat off the chicken and into small pieces. Put it back into the soup. Add the asparagus. Heat the soup and add the eggs cubes at the end, heat for another 2 minutes. Transfer to serving bowl and garnish with chopped parsley.

© Anja's Food 4 Thought. Recipe from