Begova čorba (bey's soup)

Instructions

1. Put the chicken in a large pan with cold water, the onion, carrot and celery. Bring to the boil and skim.
2. Simmer gently for 40 minutes until the meat is tender. Remove the chicken, shred it and strain the broth.
3. Melt the butter in a saucepan, add the flour and stir for 2 minutes without letting it colour.
4. Gradually pour in 1 litre of hot broth, whisking to avoid lumps. Cook for 10 minutes.
5. In a bowl, whisk the yolks with the lemon juice, then add a ladle of hot broth in a thin stream.
6. Pour this mixture into the soup off the heat, stirring, add the shredded chicken, adjust the salt and pepper, and serve straight away.