Chicken soup with quenelles
Description
Perfect for lunch. Quenelles differ from meatballs in the tenderness of the mince, the mandatory addition of cream, and the shaping method. Haven't tried them? Then now is the perfect time. The soup is ready to serve.
Instructions
- 1
Step 1
Cut the chicken breast into fillets. Use the trimmings and bones to make broth, adding half an onion and one carrot. Season with salt and pepper to taste, then strain the broth.
- 2
Step 2
Pass the fillet through a meat grinder or process it with a blender.
- 3
Step 3
Add the baguette soaked in cream, season with salt and pepper to taste, add a pinch of nutmeg, and process the mixture again. Place the meat mixture in the refrigerator while the broth is cooking.
- 4
Step 4
Peel the vegetables for the soup and slice them. Add the potato, carrot, and onion to the strained broth. Cook until partially done.
- 5
Step 5
Add mushrooms, celery, and greens. Cook for 3 minutes.
- 6
Step 6
Shape the chilled minced meat into quenelles. This is easily done using two spoons, preferably dessert spoons, which give the perfect size. Take the minced meat with one spoon and use the other to smooth the surface, at the same time compacting the meat. Then, use the edge of the spoon to make decorative notches on the quenelle and transfer it onto a cutting board. With a little practice, quenelles can be formed directly into the broth. If the meat sticks to the spoon, moisten the spoon with cold water.
- 7
Step 7
Drop the quenelles into the soup and bring to a boil. Reduce the heat to a minimum and cook until the quenelles float to the surface. Turn off the heat, add herbs and marjoram to the soup, cover and let steep for about 15 minutes.
- 8
Step 8
Serve the soup hot. You can add more herbs directly to the bowl.