Cream soup differs from puree soup in that it is not starchy vegetables that thicken it, but bechamel and veloute sauces, heavy cream, butter and egg yolks. The cream soup has a more silky consistency, since it is not only pureed, but also rubbed through a fine sieve or cheesecloth. To emphasize the delicate structure of such a soup, croutons, mushrooms or onion rings fried until golden brown are added to it.
It is necessary
-
- Bouillon
- 1 chicken weighing about 2 kg;
- 12 cups of water
- a few sprigs of fresh rosemary or about 1 teaspoon of dried;
- a few sprigs of fresh thyme or about 1 teaspoon dried;
- 1 clove of garlic;
- 1 carrot;
- 2 stalks of celery with leaves;
- 1 small onion;
- 1/4 teaspoon coarsely ground pepper.
- Cream soup
- 4 cups milk
- 1/4 cup butter
- 2 onions shallots;
- 1 carrot;
- 2 stalks of celery;
- 6 green onion feathers;
- 6 tablespoons flour;
- 8 cups chicken stock (see above)
- 1 cup frozen green peas
- boiled chicken fillet;
- 1 cup heavy cream
- salt and pepper to taste.
Instructions
Step 1
Prepare chicken stock in advance. Pour water into a large saucepan and add chicken, rosemary and thyme sprigs (or dried herbs), chopped garlic, carrots and celery, halved onions and coarsely ground black pepper. Bring to a boil. Reduce heat to low, cover and simmer for about 1 hour. Strain the broth into a bowl and refrigerate, place the boiled chicken in the same place.
Step 2
When the broth has cooled, remove the excess fat from it. Discard the liquid needed for the soup. The rest of the broth can be frozen and used for sauces. Separate the chicken breasts from the bones, cover with cling film and refrigerate. Leftover meat can be used in chicken salad, stews, or for sandwiches.
Step 3
In a large heavy-bottomed saucepan, melt the butter over medium heat. Add chopped carrots, shallots, celery. Add flour and stir well. Heat the contents slightly, then cover and simmer over low heat for about 10 minutes. Vegetables should be soft, but not discolored. Add peas and chopped green onions. Cut the chicken breast into cubes and add to the vegetables.
Step 4
Pour in the broth and gently bring the soup to a boil. Reduce heat and pour in milk gently to avoid frothing. Season the soup with salt and pepper and simmer, uncovered, for another 10-15 minutes. Pour in the cream. Puree the soup in a blender and then strain it through a fine sieve or cheesecloth. Serve with croutons and green onions.
Step 5
You can cook fresh spinach peas, use broccoli, pumpkin. Forest mushrooms, such as white chanterelles and morels, are very suitable for the delicate taste of creamy chicken soup with cauliflower. They are pre-washed, the legs are cut off, the caps are dried and cut into small pieces. Melt the butter in a skorodka and fry the mushrooms for a few minutes, until golden brown. Mushrooms are seasoned with salt and pepper and placed warm in the center of a bowl of cream soup. In this case, croutons or crackers are not served with the soup, but only sprinkled with green onions.
