Peel root vegetables, cut lengthwise into 1 / 2cm strips
and then into pins. Wash celery and cut across 1cm pieces. Chop the
Boil up the soup, add the turnips and carrots and simmer for 8 minutes.
After 4 minutes add celery and peas.
Season chicken filet with salt and pepper and fry on both sides in a
little oil. Remove from the pan, let it rest and slice across it. Add
meat to the soup and let it simmer.
Season with salt and pepper and serve sprinkled with chives.