John Myers
Cream of Poultry Soup
The perfect cream of poultry soup recipe with a picture and simple step-by-step instructions.
- 2 piece Shallots
- 1 Bit Chinese garlic
- 1 piece Butter, about 50 gr
- 1 piece Leek, about 100 gr
- 400 g Chicken breast fillets
- 600 ml Chicken broth ….. link see below …..
- 3 Stalk Flat leaf parsley
- 3 Branches Thyme
- Salt
- Black pepper from the mill
- 1 a cup Creme fraiche Cheese
- Peel and finely dice the shallots. Clean the leek, halve and cut into fine strips. Rinse the parsley and pat dry, pluck a handful of leaves and cut finely. Pick up the stems. Rinse the chicken breast fillets with cold water, pat dry and dice finely. Peel the leaves from one sprig of thyme, leave the others as they are.
- Heat the butter in a saucepan and sweat the shallots with the leek and the garlic until translucent. Deglaze with the hot chicken stock and at the same time add the fillet pieces and the parsley with stems and the sprigs of thyme. Season well with salt and pepper and let it simmer with the lid closed until the pieces of meat are soft. Fish out the parsley and thyme sprigs and let the soup cool down a little.
- Finely puree the soup. Stir in the crème fraîche, season again if necessary and simmer gently for another 2 minutes.
- Pour the finished soup into a soup cup and garnish with the thyme leaves ….. enjoy your meal …..
- Basic recipe for chicken soup ……….. if you don’t have homemade chicken broth, you can also use chicken stock.
- I would be very happy if everyone would leave a nice comment on the basic recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance.
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