Ingredients

• 1l. light beer

• 1 lemon

• 2 table-spoons of corn flour

• nutmeg

• ground clove

• ginger

• egg yolk

• ½ l of strong poultry broth

• 250 gr. of butter

• onions

• celery

• leek

• 10 g of fresh coriander

Preparation

1. Cut the celery, the leek and the onions in large pieces and soak in half a litre of beer.

2. Take half of the soaked vegetables and stew them in butter.

3. Moisten with half a litre of poultry broth and half a litre of beer and thicken with corn flour.

4. Mix the soup.

5. Boil down half and add the ginger and the coriander.

6. Whip the white of 2 eggs until stiff.

7. Make little meringues with the help of two teaspoons.

8. Hold them in boiling water for a while to set them some more.

9. Cut the vegetables in tiny pieces and boil them in slightly salted water for a short while.

10. Cut the chicken in small pieces.

When served

• The soup is served in bowls or in soup plates and the meringues are put on top of the soup.

• If the customer or guest doesn’t like meringues the pieces of chicken julienne and the rest of the soaked vegetables can be added.

Michael Van Swalm