Poultry cream soup

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash chicken breasts. Bring to the boil in a pot with 2 litres of water. Clean, wash and coarsely chop the soup greens. Add to the meat, season with salt. Cook everything for about 40 minutes. Clean and wash the cauliflower and broccoli and cut into florets.

2. 2

   Peel, wash and slice the carrots. Press the sausage meat as small balls out of the skin. Heat the oil in a pan and fry the sausage meat balls in it for about 5 minutes. Remove the chicken breast, pour the stock through a sieve and collect the liquid. Cook the cauliflower and carrots in the broth for about 10 minutes. Add broccoli after 2 minutes. Drain vegetables, catching the broth. Melt fat in a pot, sweat flour in it and add broth, bring to the boil and simmer for 5 minutes. Remove chicken meat from skin and bone and cut into small cubes. Drain chanterelles. Add vegetables, meat, meatballs and mushrooms to the soup, bring to the boil briefly. Remove from the stove.

3. 3

   Drain vegetables, catching the broth. Melt fat in a pot, sweat flour in it and add broth, bring to the boil and simmer for 5 minutes. Remove chicken meat from skin and bone and cut into small cubes. Drain chanterelles. Add vegetables, meat, meatballs and mushrooms to the soup, bring to the boil briefly. Remove from the stove. Mix egg yolk and milk and add to the soup. Season to taste with salt and pepper

4. 4

   With 8 people:

Nutrition Facts

KCAL
340 kcal

CARBS
10 g

FATS
21 g

PROTEINS
24 g