Ingredients:

• 2 cornish hens, or young chicken about 2-2.5lb, cleaned
• 2-3 carrots
• 2 parsnips or parsley roots
• A slice of celery root
• 1 onion
• 1/2 cup of all purpose flour
• 2oz of butter (1/2 stick)
• 2 eggs
• Juice of 1 lemon
• 1/2 teaspoon of ground black pepper
• Salt to taste

How to prepare, step-by-step:

1. Prepare ingredients:

   

2. Rinse hens, put them in a cooking pot and fill pot with water so it covers chickens completely, put on burner over moderate low heat:

   

3. Meanwhile peel all vegetables (carrots, parsnips, onion, celery root), and slice them into not so small pieces:

   

4. Once water in the pot starts boiling, add all vegetables at once:

   

5. Salt to taste and let chicken cook until ready, I would say an hour of slow simmering will do it:

   

6. When chickens are ready (meat is soft when you pierce it with a knife and it can be easily separated from bones), carefully take both chickens out, let them cool down a bit, remove and discard skin and separate meat from bones:

   

7. You can add cleaned big bones back to the pot with broth to cook more while you work on the other steps:

   

8. Cover pot with a lid, leave a small hole between lid and a pot and drain a bit of broth to a bowl (about 2 cups), return pot to burner:

   

9. Melt all butter in another pot over moderate heat, add all flour at once:

   

10. And fry butter and flour together stirring all the time until homogeneous, break all knots:

    

11. Gradually mix in 2 cups of broth you prepared earlier, again, make sure to break all knots:

    

12. Remove both pots from heat; using colander strain remaining of the broth to the pot with flour and butter mix:

    

13. Add all chicken meat you separated earlier:

    

14. Add about half teaspoon of ground black pepper:

    

15. And chop it all using hand blender (you can also use stand blender or meat mincer, but I find hand one easier to use) until totally homogeneous:

    

    

16. Put pot back to the burner over moderate heat, bring to boil and cook for 10 mins more:

    

17. Then remove from burner, while hot gradually whisk 2 lightly beaten eggs in:

    

18. Add squeezed juice of one lemon and add more salt if needed:

    

19. Pour to soup bowls and serve seasoned with finely chopped green parsley: