/ Recipe Chicken cream soup

Chicken cream soup recipe

  • Chicken Thigh - 800 Grams
  • Salt - 1/2 Teaspoon
  • Pepper black peas - 5 pieces
  • Cream 10-11% - 250 Milliliters
  • Onion - 1 piece
  • Potatoes - 100 Grams
  • Bay Leaf - 1 Piece
  • Canned peas - 300 Grams
  • Carrots - 100 Grams
  • Vegetable oil - 25 milliliters

The first thing you need to clean the skin of chickenChicken leg. Purified chicken pour water (about 1.5 liters) and cook for 15-20 minutes, constantly removing the foam. We peel the potatoes, wash them and cut them into small pieces, as in the photo. Cook boiled potatoes with chicken for about 20 minutes. Then we broth the broth, we remove the chicken meat from the bones. Chop the chicken in a blender with a small addition of a glass (about 1 cup) of broth. We put potato and chicken puree in broth, salt, pepper, add bay leaf and cook for about 8 minutes. Green peas are crushed with a blender. Fill peas with cream, whisk again. The resulting mass is introduced into the broth. Carrots are cleaned and cut into thin slabs. Onions are also finely chopped. Fry onion and carrots for 6-7 minutes in vegetable oil, stirring constantly. Add the fried onions and carrots in a saucepan with soup, cook for another 3-4 minutes, then remove it from the fire. Let the soup stand under the lid - and it can be served. Bon Appetit!

Servings: 6

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