Light summer soup with fresh herbs and poached egg will go well with any menu.
It is necessary
- - 200 g chicken fillet;
- - 200 g of green sorrel;
- - 100 g of greens of spinach;
- - 100 g green onions;
- - 4 things. chicken eggs;
- - 5 g yellow curry;
- - 20 g of pickled green peas;
- - 20 ml of olive oil;
- - salt to taste.
Instructions
Step 1
Rinse the chicken fillet well in cold running water, remove excess fat and veins. Cut into small cubes. Place in a small saucepan, cover with cold water, add a little salt and cook for half an hour. Cool the finished chicken fillet along with the broth, pour into a blender cup and beat well. The chicken fillet must be completely chopped.
Step 2
Take spinach and sorrel, rinse well and pat dry. Cut the dried greens into small pieces with a sharp knife. Pour the chicken broth with chopped chicken fillets into a small saucepan and place on the stove, when the broth boils again, add the spinach, then the sorrel. Cook for a few more minutes, then remove and cool. Add curry seasoning and stir everything. Add a little olive oil if desired, preferably cold pressed.
Step 3
While the soup is infusing, boil the chicken eggs. To do this, stretch cling film over a cup and break the egg. So that the yolk remains intact. Tie in a knot and dip in boiling water, cook for five to seven minutes. Carefully cut the film and place the egg on a bowl of soup. Add the green peas before serving.
