1 whole chicken of about 2 kg

½ large onion + ½ large chopped onion

1 carrot cut in half lengthwise + 1 carrot cut into 1 cm cubes

4 sprigs of parsley

10 black peppercorns

40 g of butter

2 tbsp flour

1 small turnip cut into 1 cm cubes

1 parsnip, cut into 1 cm cubes

12 cl of heavy cream

1 tbsp chopped dill for serving

Salt and freshly ground black pepper 

Put the chicken in a pot. Moisten with 2 litres of water and add the whole onion half, the 2 carrot halves, the parsley and pepper. Add salt, bring to a boil, then reduce heat and simmer, half covered, for 1 hour.

Remove the chicken from the pot and set aside. Strain the broth into another pot, bring to a boil and reduce for 20 minutes to concentrate the flavors.

Meanwhile, bone the chicken, remove the skin and slice the meat.

In the stewpot, sauté the chopped onion half and the diced carrot in the butter for 5 minutes over medium heat, until they are tender through.

Sprinkle with flour and continue cooking for 1 minute, stirring constantly. Add the broth and bring to a boil. Add turnip, parsnip and 1 tbsp salt. Reduce heat and simmer for 10 minutes, until the vegetables are tender.

Add chicken and sour cream and reheat for 2-3 minutes. Season with pepper, sprinkle with dill and divide among 8 bowls before serving hot.

Very generous and nourishing, this soup can be served as a single dish.