Broccoli cream soup with chicken breast
easy
75 mins
75 mins
Ingredients
- 500 g Chicken giblets
- 1 collar Soup Greens
- 1 Onion
- 30 g white vegetable fat
- 7-10 Tbsp Salt
- 1/2 TEASPOON Peppercorns
- 1 Bay leaf
- 1 (approx. 150 g) Chicken filet
- 500 g Broccoli
- 100 g Whipped cream
- 7-10 Tbsp Pepper
- 7-10 Tbsp Nutmeg
- 1 TABLESPOON flaked almonds
Directions
- 1
Wash the chicken giblets and pat them dry. Clean, wash and cut the soup greens into large pieces. Peel and quarter the onion. Heat the fat in a shallow saucepan. Fry the chicken giblets in it.
- 2
Add soup vegetables and onion and fry briefly. Add 3/4 litres of cold water. Bring to the boil with salt, peppercorns and bay leaf. Cover and cook for 45 minutes. Wash the chicken fillet.
- 3
Clean and wash the broccoli and cut it into small florets. Sieve the broth. Cook broccoli and meat in the broth for about 10 minutes. Remove the chicken filet and keep it warm. Puree the broccoli in the broth, except for 4 florets for garnishing.
- 4
Stir in the cream. Season to taste with salt, pepper and nutmeg. Leave to stand for a while. In the meantime cut the meat into fine slices and roast the almond flakes until golden brown. Pour broccoli soup into preheated soup cups or plates.
- 5
Add to the soup with broccoli florets and slices of meat. Sprinkle with flaked almonds.
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