Soup garnishes 4x different: spicy croutons

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the chicken breast and put it in a pot with 1 1/2 litres of cold water so that the chicken breast is covered. Bring to the boil. Peel 1 onion, carrot and celeriac. Clean and wash the leek. Cut carrot, onion, leek and celery into pieces and add to the chicken breast.

2. 2

   Wash the remaining onion and cut in half. Heat the oil in a pan and fry the onion on the cut side until it is golden brown. Add to the chicken breast. Simmer the soup for about 1 1/4 hours. In between, skim off the floating foam with a skimmer. Remove the chicken breast. Pass the broth through a sieve lined with kitchen paper. Cut bread into cubes. Heat butter in a pan, add chilli flakes and sesame seeds. Fry the bread cubes until crisp and finally add herbs.

3. 3

   Remove the chicken breast. Pass the broth through a sieve lined with kitchen paper. Cut bread into cubes. Heat butter in a pan, add chilli flakes and sesame seeds. Fry the bread cubes until crisp and finally add herbs. Heat up about 1 litre of stock, season again. Put the croutons in deep plates, pour in broth and serve hot

Nutrition Facts

KCAL
100 kcal

CARBS
7 g

FATS
6 g

PROTEINS
4 g