Ingredients (4 servings):
Chicken:
4 hard boiled eggs
2 tbsp butter
1 yellow onion, diced
3 stalks of celery, chopped
2 serrano peppers, stems removed and minced
500g beef loin, trimmed and cubed (beef knuckle-fransyska)
5 dl chicken broth
2 tbsp tomato paste
2.5 dl cooking sherry
500g boneless, skinless chicken thighs, cubed
3 garlic cloves, smashed
1 dl fresh parsley (+ more for garnish)
How to:
Soup:
In a dutch oven melt the butter, over medium heat. Add onion, celery, peppers and beef stir and cook until beef has browned. Then add the chicken broth and sherry and stir until all is combined. Let it simmer for 1 hour.
Add the chicken, tomato, garlic and parsley and simmer for another 30 minutes. Then chop 2 of the eggs and add them as well, cook for another 5 minutes.
When serving, remove the garlic. Pour the soup into bowls, cut the other two eggs in quarters lengthwise and add it as a garnish with some more parsley.