How to cook chicken cream soup with vegetables
Cream different from the puree soup that is thickened its non-starchy vegetables and sauce béchamel and velouté sauce, heavy cream, butter and egg yolks. In cream-soup a silky texture, as it not only pyuriruyut, and rubbed through a fine sieve or cheesecloth. To emphasize the delicate structure of the soup, it is added crackers, fried until golden brown mushrooms or onion rings.
You will need:
The broth 1 chicken weighing about 2 kg; 12 cups of water; a few sprigs of fresh rosemary, or about 1 teaspoon dried; a few sprigs of fresh thyme or about 1 teaspoon dried; 1 clove of garlic; 1 carrot; 2 stalks celery with leaves; 1 small onion; 1/4 teaspoon coarsely ground pepper. Cream 4 cups milk; 1/4 cup butter 2 onions shallots; 1 carrot; 2 stalks of celery; 6 feathers green onions; 6 tablespoons flour; 8 cups chicken stock (see above.) 1 cup frozen green peas; boiled chicken; 1 cup heavy cream; salt and pepper to taste.
Instruction how to cook chicken cream soup with vegetables
Pre-cook the chicken broth. In a large pot, pour water and put chicken, sprigs of rosemary and thyme (or dried herbs), garlic, carrots and celery, cut into pieces, onion, cut in half and coarsely ground black pepper. Bring to a boil. Reduce heat to a small, cover and simmer for about 1 hour. Strain the broth into a bowl and store in the refrigerator, to the same place the boiled chicken.
When the broth has cooled, remove it from the "circles" of excess fat. Mould liquid necessary for soup. The rest of the broth can be frozen and used for sauces. Separate from the bones of chicken breast, cover with cling film and store in the refrigerator. The remaining meat can be used in the chicken salad, stew or for sandwiches.
In a large saucepan with a heavy bottom, melt butter over medium heat. Put the sliced carrots, shallots, celery. Add the flour and mix well. Gently heat the contents, then cover and simmer over low heat for about 10 minutes. Vegetables should be soft, but not to lose color. Stir the peas and chopped green onions. Chicken breasts cut into cubes and add to the vegetables.
Pour in the broth, and gently bring the soup to a boil. Reduce the heat and carefully pour in the milk, so that you manage to avoid the formation of milk froth. Season the soup with salt and pepper and warm over low heat without lid for another 10-15 minutes. Pour in the cream. Pyuriruyte soup in a blender, then rub it through a fine sieve or cheesecloth. Serve with croutons and chives.
You can cook chicken soup, cream, using other vegetables. For example, cauliflower and potatoes, green peas take with fresh spinach, use broccoli, pumpkin. By the gentle taste of chicken cream soup with cauliflower are very good wild mushrooms such as white chanterelles, morels. Their pre-washed, cut legs cap dried and cut into small pieces. In skorodke melt the butter and fry the mushrooms for a few minutes, until golden brown. Mushrooms seasoned with salt and pepper and put in a warm center of a plate of soup-cream. In this case, croutons or crackers in the soup is not served, but only sprinkle it with green onions.