Contents
Chicken puree soup: recipe. Video
Light chicken soups are a favorite for many connoisseurs of good cuisine. Today, puree soups are becoming more and more popular, the delicate texture of which is usually liked by both children and adults. With a blender, such soups are prepared very quickly and easily.
Puree soup is a thick soup made from mashed products: poultry, meat, fish, vegetables, mushrooms and cereals.
Soups are prepared based on chicken, fish and meat broths or mushroom and vegetable broths. The thick consistency of the soup is obtained from vegetables that are high in starch and / or legumes, and sometimes flour and starch are used as thickeners.
To prepare the puree soup, the main ingredients are boiled until tender, and then whipped in a blender or rubbed through a sieve. After that, the finished puree is introduced into the broth or broth. Soups are usually served with croutons, croutons or croutons.
Chicken puree soups are made on the basis of chicken broth. Therefore, the preparation must begin with boiling the broth. It will require: – 1 chicken carcass (weighing one kilogram); – 1 carrot; – 1 parsley root; – 1 head of onion; – 2,5-3 liters of water; – salt.
Wash the chicken carcass, wipe it dry with a napkin or paper towel. If the chicken contains a bag of giblets, rinse them in cold water too. Make two cuts on the carcass just below the breast and tuck the legs into them, and fold the wings towards the back. This is done to give the chicken an easy-to-cook shape. Peel and chop the onions, carrots and parsley root.
Pour cold water into a saucepan, put the chicken carcass along with giblets, vegetables and roots, cover and put on the fire to cook. After the broth has boiled, reduce heat and continue simmering. Remove the foam that appears at the beginning with a slotted spoon or a special spoon with holes.
The readiness of the chicken is determined with a fork. If she freely pierces the meat of the leg, then the chicken is ready.
The duration of boiling chicken ranges from 1 to 2 hours. It depends on its size and age (if you are making a puree soup from poultry). Remove the finished chicken and offal from the broth, transfer to another dish and cover, and strain the broth.
Chicken puree soup recipe
When the chicken broth is cooked, you can start making the puree soup. There are many recipes for this dish. Chicken puree soup is prepared with vegetables, mushrooms, cheese, etc. First you should try to make a dish with a minimum of ingredients. For the classic version, you need to take: – 1 chicken; – 4 tbsp. butter; – 2 tbsp. flour; – 4 cups of chicken broth; – 1 glass of milk or cream; – salt.
This recipe can also be used to make rabbit puree soup.
For boiled chicken, separate the meat from the bones. Set aside the fillet and place the rest of the meat in a blender bowl along with 2-3 tablespoons of cold broth and cook the chicken puree.
Fry flour in a pan with 2 tablespoons of butter. When the flour turns brownish, dilute with 4 cups of hot chicken stock and boil for half an hour. Strain the resulting sauce through a sieve or gauze filter, put the cooked chicken puree in it, mix everything well.
If the soup is very thick, dilute with more broth, put on fire and bring to a boil. Then remove from the stove, salt, season with the remaining butter and egg yolks mixed with milk.
When serving, place finely chopped fillets in the chicken soup. Prepare and serve the croutons separately.
Chicken Soup with Vegetables and Croutons
To make chicken soup with vegetables, you will need: – 500-600 g of chicken fillet; – 3-4 medium-sized potatoes; – 1 large carrot; – 1 head of onion; – 100 g of hard cheese; – 200-300 g of white bread; – 1 clove of garlic; – 2 tbsp. olive oil; – 50 g butter; – ground black pepper; – salt.
Wash the chicken fillet, cover with cold water, bring to a boil. Do not forget to skim off the foam with a slotted spoon, then cook the fillets until tender. It will take about 10 minutes. Then drain the water and fill the pan with clean cold water (2,5–3 liters), put the boiled fillet, add the peeled and chopped vegetables (potatoes, carrots and onions). Place the saucepan over medium heat and cook the broth until the vegetables are fully cooked (about 15-20 minutes). Season the soup with salt and pepper shortly before the end of cooking.
While the vegetable broth is preparing, croutons can be made. Cut the stale white bread into cubes and the peeled garlic clove into thin slices. Pour the olive oil into a skillet and fry the garlic in it. As soon as it is browned, remove the garlic slices, and put the bread cubes in the resulting garlic oil and, stirring, fry them until crisp.
Remove the chicken fillet and boiled vegetables from the broth, let them cool slightly and chop with a little broth in a blender until smooth.
If the chicken soup with vegetables turns out to be very thick, dilute it to the desired consistency with strained broth.
Add grated cheese and bread croutons to the mashed soup bowls before serving.