This is a simple recipe for a hearty and delicious French-style creamy soup. It can be cooked in lean vegetable broth, and in any meat broth, and served with your favorite croutons or croutons, garnished with fresh herbs to taste.
It is necessary
- - half a chicken,
- - 2 large onions,
- - 1 large carrot,
- - 5-6 large potatoes
- - a bunch of fresh green salad leaves,
- - 100 g cream 20% fat,
- - 2 chicken egg yolks.
Instructions
Step 1
Rinse half of the chicken (or chicken breast) and boil in three liters of water. At the beginning of cooking, the broth should be salted, then the chicken meat will be salty (I put a full tablespoon of coarse salt in a large saucepan). You can also add peas and a couple of bay leaves to the broth.
The chicken will have to be boiled for an hour. The meat itself is not included in the soup, therefore, after taking out and cooling the finished chicken, you can use it to prepare some other dish (in this regard, the salad comes to mind first of all). Do not forget to take out the lavrushka with pepper from the broth with them.
Step 2
Wash and peel vegetables. Finely chop the onion and lettuce leaves, grate the carrots on a coarse grater. While the broth is cooking, in a skillet in butter, fry the chopped onions and grated carrots together. When they are browned, add finely chopped lettuce to them.
Step 3
When the salad has softened, add the sautéed vegetables to the broth. Add medium-sized chopped potatoes to them. Cook until potatoes are tender. Taste with salt, add spices to taste. (Personally, I came across ground nutmeg and ginger that fit this soup).
Step 4
As soon as the potatoes in the soup are soft, remove the soup from the heat and let it brew and cool slightly. When it cools, grind it with a blender until smooth.
Whisk two yolks with cream. Put the soup on the fire and slowly pour the creamy egg mixture into it, stirring constantly. If you think the consistency is still too thick, add more cream. Wait for the soup to boil, simmer for a couple of minutes over low heat, stirring constantly, and then turn it off.
Step 5
Let the soup steep a little (at least 10-15 minutes).
When serving the soup, you can decorate the dish with fresh herbs and croutons to your liking.
Bon appetis!
