The thick chicken soup with cream

The thick chicken soup with cream


1 chicken (1500-1700 g)
2 medium carrots
2 medium onions
beam stalks of parsley (leaves are not necessary)
10 peas black pepper
3 L of water
50 g butter
2 tbsp flour
3 medium potatoes
2-3 small turnips
150 ml whipping cream (20-33%)
chopped dill feeding


1. put the chicken in a large pan breast side down. There also send halved 1 onion, 1 carrot, parsley stalks and peppercorns.
2. Pour 3 liters of water, put the pan on the fire, bring to a boil, reduce the flame to a minimum and practically cook for about an hour.
3. Ready to take out the chicken from the broth and allowed to cool so that it could take his hands.
4. Broth strain, pour into a saucepan and over a smaller set on fire. Boil for about 10-15 minutes for a greater depth of flavor.
5. Carrots and onions cut into cubes.
6. Potato and turnip cut into cubes with a side of about 1-1.5 cm.
7. In a large saucepan melt the butter. Fry onion and carrot for about 5 minutes, until the onion is translucent. Add the flour and fry, stirring, for 1 minute.
8. Pour the hot broth into the pan, add the potatoes and turnip. Cook about 10 minutes until the vegetables are tender.
9. remove the cooled chicken meat. Bones and skin discarded.
10. When the vegetables are cooked, put in the soup disassembled into pieces of chicken and pour the cream. A couple of minutes to warm up.
11. Pour the soup into bowls and sprinkle with chopped dill.

Bon Appetit!

The thick chicken soup with cream

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