A variety of soups are traditional for Italian cuisine. For the cooler season, consider a recipe for a thick chicken soup with vegetables, cloves, and nutmeg.
It is necessary
- Ingredients for 8 servings:
- - medium sized chicken;
- - onion;
- - 2 carrots;
- - 50 g of flour and fat (you can use butter);
- - 2 stalks of celery;
- - 2 liters of water;
- - half a cube of meat broth (or to taste);
- - a pinch of nutmeg;
- - dried cloves - 2 buds;
- - salt to taste;
- - parsley - 6-8 branches.
Instructions
Step 1
We wash the chicken well, remove excess fat. Peel the onions and carrots, remove the veins from the celery, set them aside.
Step 2
Melt the fat in a saucepan over low heat, add flour, mix with a whisk. When the mass begins to foam, remove from heat. Let the flour cool slightly, pour 2 liters of warm water into a saucepan. Mix thoroughly so that the flour dissolves completely - there should be no lumps in the soup.
Step 3
We return the pan to the fire, salt the broth to taste, add half the meat cube, carrots, 4 sprigs of parsley and celery. Stick 2 clove buds into the onion, put in a saucepan.
Step 4
We transfer the chicken to a saucepan, bring to a boil and leave on low heat for 45 minutes - the finished meat should easily lag behind the bones, so the boiling time can be slightly increased if the chicken is large.
Step 5
Strain the finished broth into a large bowl, discard the vegetables. Let the chicken cool slightly, remove the skin and bones. Put the chicken breast aside, chop the rest of the meat with your hands and put it in the blender bowl. Add a little broth and grind the meat until it becomes a delicate cream.
Step 6
Transfer the contents of the blender to a saucepan, pour in the remaining broth and stir until smooth. To make the texture of the soup as delicate as possible, you can additionally strain it through a colander or sieve with a coarse mesh.
Step 7
Season the soup with nutmeg, cut the chicken breast into equal strips and put in a saucepan. Warm up the soup, garnish with chopped parsley before serving.
