Wednesday: creamy chicken-cabbage soup

After the big cookie making we ended up with some egg yolks that needed to be used up. Combined with the usual desire at this time of year to make soup, this lead to a soup with an enriched base:

Cook some diced carrots, onions, and garlic in a bit of neutral oil until the carrots start to soften. Add savoy cabbage that's been cut into strips and mix well. Add good chicken stock, a clove, a bay leaf, and some fresh thyme and bring to a simmer. 10 minutes before serving stir in some chicken breast that's been cut into strips. 5 minutes before serving combine egg yolks with some light cream and whisk in some of the stock. Add to the rest of the soup and reduce the heat. Just before serving grate in some fresh nutmeg.

Serve with good bread and a pepper grinder on the side.

Nice, nice stuff