Chicken can be used to cook not only ordinary soups and broths, but also the most delicate cream soup. I tell you how to do it so that the taste is bright and expressive. Serve it with spices, herbs and pieces of meat.
Ingredients
- Chicken fillet - 300 g
- Potatoes - 250 g
- Onion - 150 g
- Carrots - 100 g
- Garlic - 2 cloves
- Water - 800 ml
- Cream - 200 ml
- Ground black pepper - 0.5 tsp.
- Salt - 1 tsp.
Step-by-step cooking recipe
Whisk the raw chicken and about 300 ml of water with a blender until smooth.
Finely chop the onion, grate the carrots and fry for 5-6 minutes. Add the garlic and fry for a couple more minutes.
Fill the roast with the remaining water and add the finely chopped potatoes. Add salt, pepper and cook for 5-7 minutes over medium heat.
Pour in the chicken mass, mix thoroughly and cook the soup for another 5 minutes.
Drain some of the liquid, grind everything with a blender and add cream. Adjust the consistency with the drained broth.
Bring the soup to a boil again and cook for a couple more minutes.
