Broccoli cream soup with orange filets

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Boil up the chicken soup. Clean and wash the broccoli and cut it into small florets. Peel the hard stalk, cut into small cubes and add to the broth with the florets. Cook for about 10 minutes.

2. 2

   Peel the orange so that the white skin is completely removed. Use a sharp knife to cut out the orange fillets between the parting skins. Collect the juice. Roast the flaked almonds in a dry frying pan, turning them golden yellow, and take them out.

3. 3

   Wash the chicken filet and dab dry. Heat the oil in a frying pan and fry the fillet for about 10 minutes while turning. Remove a few small broccoli florets from the stock. Puree the rest of the vegetables with the cutting stick of the hand mixer.

4. 4

   Whisk cream and egg yolk and add to the soup. Do not let it boil anymore. Season to taste with pepper, salt and some orange juice. Cut the chicken filet into slices. Spread the soup on preheated plates.

5. 5

   Arrange orange filets, chicken breast, broccoli florets and almond flakes in it.