Poultry cream with dumpling

Name: Poultry cream with dumpling
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Chicken breast (with skin and bone; approx. 400 g); 1/2 Onion; 2-3 Carrots; 7-10 Tbsp Salt; 1 TABLESPOON Chicken broth; 1/2 (250 g) cauliflower; 250 g Broccoli; 1 TEASPOON Oil; 150 g uncooked sausages; 1 TABLESPOON butter/margarine; 2 TABLESPOONS Flour; 100 g Fresh cream; 7-10 Tbsp Pepper; 1 glass (212 ml) Chanterelles

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Chicken breast (with skin and bone; approx. 400 g)
1/2 Onion
2-3 Carrots
7-10 Tbsp Salt
1 TABLESPOON Chicken broth
1/2 (250 g) cauliflower
250 g Broccoli
1 TEASPOON Oil
150 g uncooked sausages
1 TABLESPOON butter/margarine
2 TABLESPOONS Flour
100 g Fresh cream
7-10 Tbsp Pepper
1 glass (212 ml) Chanterelles

Directions

1
Wash the meat. Peel onion and 1 carrot, dice roughly. Boil up everything with about 1/2 teaspoon salt and broth in 1 l water. Simmer for about 45 minutes.
2
Peel, wash and slice 2-3 carrots. Clean, wash and cut cabbage into florets
3
Take the meat out and let it cool down. Sieve the stock, collect and bring to the boil about 1/4 l. Cook carrots and cauliflower for about 10 minutes, broccoli for about 5 minutes. Take out vegetables
4
Heat the oil in a large pot. Press the sausage mass as a dumpling from the skin and fry it, take it out. Heat the fat in the frying fat. Sweat flour in it. Stir in stock, bring to the boil. Simmer for about 5 minutes. Stir in crème fraîche, season to taste
5
Remove flesh from skin and bones, dice. Drain mushrooms. Add to the soup with balls and vegetables