Chicken cream soup
Description
The soup is simple and quick to prepare. I first tried chicken cream soup at some restaurant—I don't even remember which one. I liked it, so I asked the waiter about the ingredients, then tried to recreate it at home—and it turned out quite delicious. Now, this hot and hearty chicken cream soup has become an indispensable dish during the cold season. Good luck! Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
First, you need to remove the skin from the chicken drumsticks.
- 2
Step 2
Pour water (about 1.5 l) over the cleaned chicken and simmer for 15–20 minutes, constantly skimming off the foam.
- 3
Step 3
Peel the potatoes, wash them, and cut into strips like in the photo.
- 4
Step 4
We cook the potatoes with the chicken for another 20 minutes. Then we strain the broth and remove the chicken meat from the bones.
- 5
Step 5
Blend the potatoes with the chicken in a blender, adding a small amount of broth (about 1 cup).
- 6
Step 6
Put the potato-chicken puree back into the broth, season with salt and pepper, add bay leaf, and cook for another 8 minutes.
- 7
Step 7
Blend the green peas using a blender.
- 8
Step 8
Pour the peas with cream and blend once again. Add the resulting mixture to the broth.
- 9
Step 9
Peel the carrots and cut them into thin strips.
- 10
Step 10
We also finely chop the onion.
- 11
Step 11
Sauté the onion and carrots in vegetable oil for 6-7 minutes, stirring constantly.
- 12
Step 12
Add the sautéed onion and carrot to the soup pot, cook for another 3-4 minutes, then remove from heat. Let the soup steep, covered, before serving.
- 13
Step 13
Pour onto plates and serve.