John Myers
Soups: Beetroot Soup with Chicken Breast
The perfect soups: beetroot soup with chicken breast recipe with a picture and simple step-by-step instructions.
- 500 g Boiled beetroot
- 1 piece Fresh onion
- 250 ml Vegetable broth
- 1 piece Bell pepper fresh and red
- 2 piece Fresh shallots
- 1 tablespoon Rapeseed oil
- 500 g Fresh chicken breast
- 0,5 teaspoon Thyme
- 0,5 teaspoon Pepper
- 0,5 teaspoon Dried chilli
- 2 leaves Basil
- Peel the onion and roughly dice. Also cut the beetroot into cubes. Heat the oil in a saucepan and fry the onion and beetroot cubes in it. Deglaze with vegetable stock and simmer for about 10 minutes. Then puree.
- If the consistency is still very mushy, add a little more vegetable stock.
- Mix the chicken with thyme, chilli and pepper and fry all around in a coated pan WITHOUT fat. Take out and keep warm.
- Divide the pepper, remove the pits and skins and cut into narrow strips. Peel the shallots and cut into strips. Fry both in a coated pan without fat until soft. If you don’t pay too much attention to the kaolin, you can dust the vegetables with a little powdered sugar and caramelize them.
- Now mix everything, place on preheated plates and garnish with a basil leaf.
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