Watered Chicken Broth

Remove the peel from the turnips, asparagus, carrots and onion. Cut the artichoke hearts, shorten the stems and remove the skin, cut them in half lengthwise and keep them in lemon water.

2. finely slice the truffles. Carefully slide truffle slices between skin and meat of poularde. Rub the inside of the poultry with salt and pepper.

3. place poularde in an appropriately sized pot and cover with water. Add the onion studded with the cloves, the thyme sprig, the bay spice, the peppercorns and a tablespoon of fleur de sel. Simmer on low heat with the lid closed for 1 hour, then add the carrots, the turnips and the drained artichoke hearts and simmer on low heat for another 15 minutes. Now add the asparagus spears and simmer for another 15 minutes. 4.

Cut the cooked vegetables and the poulard into bite-sized pieces and fill into soup bowls or tureens. Fill with the clear soup, sprinkle lightly with Fleur des Sel and bring to the table.

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