1cup cooked and chopped chicken breast (reserve water for stock)
1 small onion, chopped
4 carrots, sliced
½ bunch spinach, leaves cut thinly
1cup frozen peas
1 potato, grated
125ml fresh cream
2 large egg yolks
4 all spice
salt and freshly milled black pepper
Mix flour and chicken stock. Leave aside.
Place all vegetables into a pot and stirfry adding chicken.
Add water and chicken stock.
Cook for 10min until vegetables are tender.
In a small bowl, combine egg yolks, all spice and seasonings. Stir mixture into soup. Cook gently over low heat until heated through.
Adjust seasonings to taste.
Serve with warm bread.