Chicken broth with cauliflower

Name: Chicken broth with cauliflower
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Chicken giblets; 2 ripe tomatoes; 1 collar Parsley; 1 big onion; 50 g Frozen Soup Green; 2 TABLESPOONS butter/margarine; 7-10 Tbsp salt, white pepper; 1/2 (approx. 500 g) Cauliflower; 2 Carrots; 7-10 Tbsp Chives; 1 TEASPOON Chicken broth

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Chicken giblets
2 ripe tomatoes
1 collar Parsley
1 big onion
50 g Frozen Soup Green
2 TABLESPOONS butter/margarine
7-10 Tbsp salt, white pepper
1/2 (approx. 500 g) Cauliflower
2 Carrots
7-10 Tbsp Chives
1 TEASPOON Chicken broth

Directions

1
Wash the chicken giblets, tomatoes and parsley. Peel onion and chop it roughly. Fry the chicken giblets, onion and soup vegetables in hot fat. Deglaze with a good 1 l water, bring to the boil. Chop the tomatoes and add with parsley. Season and simmer covered for about 1 hour
2
Clean the cauliflower, wash it and cut it into florets. Peel and wash the carrots, cut them into fine sticks
3
Pour chicken stock through a sieve into a pot, bring to the boil. Cook the cauliflower for about 15 minutes. Add the carrots after 10 minutes and cook for 10 minutes
4
Wash the chives and cut into small rolls. Season the soup with salt, pepper and possibly stock. Sprinkle with chives
5
Chicken giblets are available fresh from the poulterer and from time to time already packed with soup vegetables in the supermarket. If there is a lot of meat on it, you can search it and add it to the broth