Zubereitung

1. 1

   Rinse the boiling fowl inside and out in cold water, put it in a large pan, cover it with the water and add the salt. Bring everything to the boil and carefully skim off the foam that rises.

2. 2

   Trim the soup vegetables and cut them into rough pieces, halve the onion. Add both with the bay leaves and the peppercorns and let the broth barely simmer over a low heat.

3. 3

   Take out the chicken; the meat is done when it comes away from the bone easily and the juices run clear. Pour the broth through a fine sieve and skim off the fat.

4. 4

   Take the meat off the bones, remove the skin and bones and cut the meat into cubes.

5. 5

   For the egg royale, whisk three eggs with 150 ml of the milk, salt and nutmeg and pour the mixture into a greased ovenproof dish. Stand the dish in a pan of hot water, cover it and let the mixture set over a low heat.

6. 6

   Leave the egg royale to cool, turn it out and cut it into small cubes.

7. 7

   For the semolina dumplings, bring the remaining 250 ml milk to the boil with the butter or margarine. Stir in the semolina, cook the mixture while stirring until it comes away from the pan as a smooth ball and leave it to cool a little.

8. 8

   Stir the remaining egg into the semolina mixture with salt and nutmeg. Shape small dumplings with two teaspoons and poach them in the simmering broth until they float to the surface.

9. 9

   Lift out the dumplings with a slotted spoon. Peel the carrots, dice them and cook them in the broth until tender.

10. 10

    Cut the asparagus into pieces and add it to the broth with the peas, then let everything get hot once more.

11. 11

    Add the chicken meat, the diced egg royale and the semolina dumplings to the hot soup, season with salt and serve sprinkled with the parsley.