Carrot soup à la Huffi

Ingredients for 6 servings:

• 1 kg chicken thighs
• 1 onion(s)
• 1 kg carrot(s)
• 4 large potatoes
• 2 bay leaves
• 8 peppercorns
• 4 allspice berries
• 3 tbsp vegetable broth, instant
• 3 tbsp butter
• 2 tbsp sugar
• salt and pepper
• Caraway powder
• 1 tbsp spirit vinegar, n. B.
• 1 ½ liters of broth, obtained by cooking, see instructions

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

with poultry

Place the chicken thighs in a large, deep pot with the peeled onion, bay leaf, peppercorns, and allspice berries. Add enough water to just cover the thighs. Bring to a boil and simmer until the chicken thighs are tender. This takes about 30 minutes. In the meantime, wash and peel the carrots and potatoes. Then dice both. Once the meat is cooked, remove them and pour the broth through a sieve, reserving a reserve. Remove the meat from the bone, shred it by hand, and set aside. Add the butter to the pot and heat. Add the carrots and sauté briefly. Sprinkle the sugar over the chicken and let the carrots caramelize slightly. Sprinkle the vegetable broth over the chicken broth, top up with some of the reserved chicken broth until the carrots are lightly covered, and simmer gently for 10 minutes. Then add the potatoes, salt, pepper, caraway seeds, and just enough broth to lightly cover everything. Cook for another 20 minutes. Add the meat and season again with salt and pepper. I also add 1 tablespoon of spirit vinegar.