Bey’s Soup

Ingredients (serves 4):

 1.1 lb chicken drumsticks and thighs
 0.7 oz parsley root and leaves
 3 oz celery root
 3.5 oz carrots
 1.8 oz (1/2 cup) fresh okra
 1 tablespoon vinegar
 1 tablespoon butter
 1 tablespoon flour
 salt and pepper
 2 egg yolks
 1 tablespoon parsley leaves, finely chopped
 sour cream and lemon juice to taste
Preparation:
1. Put 8 cups of water into a pot, add chicken and washed and peeled
vegetables (celery, carrot and parsley). Add salt to taste and cook for
about an hour or until the meat is soft.
2. Put 2 cups of cold water and a tablespoon of vinegar in a smaller pot.
Add the washed fresh okra and cook for 10 to 15 minutes. Rinse the boiled
okra thoroughly under cold running water.
3. When the chicken meat and vegetables are cooked, drain the broth and
set it aside to cool.
4. Remove the skin and bones from cooked chicken and cut the meat into
large pieces. Cut the celery and carrots into smaller pieces
5. Melt a spoonful of butter in a pot and add a tablespoon of flour. Stir until
the mixture is even and the flour starts to turn golden brown. Slowly pour in
the clear chicken broth (liquid drained after cooking the meat and
vegetables), stirring constantly.
6. Cook on low heat for around 5 minutes, then add the chopped carrots
and celery and the rinsed okra. Simmer everything together on low heat
for another 15 minutes.
7. Season with salt and pepper to taste.
8. When the soup is cooked, beat two egg yolks and stir them into the soup.
Remove the pot from the stove.
9. Season with finely chopped parsley leaves.
Serving:
Bey’s soup is traditionally served warm with lemon and sour cream on the side so
that everyone can season it to taste.