Cream soup differs from mashed soup in that it is not starchy vegetables that thicken it, but bechamel and velut sauces, heavy cream, butter and egg yolks. Cream soup has a more silky consistency, as it is not only mashed, but also wiped through a frequent sieve or gauze. To emphasize the delicate structure of such a soup, crackers, fried mushrooms or onion rings are added to it.
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You will need
-
- Bouillon
- 1 chicken weighing about 2 kg;
- 12 cups of water;
- several sprigs of fresh rosemary or about 1 teaspoon of dried;
- several branches of fresh thyme or about 1 teaspoon of dried;
- 1 clove of garlic;
- 1 carrot;
- 2 stalks of celery with leaves;
- 1 small onion;
- 1/4 teaspoon wholemeal pepper.
- Cream soup
- 4 cups of milk;
- 1/4 cup butter
- 2 shallots;
- 1 carrot;
- 2 stalks of celery;
- 6 feathers of green onions;
- 6 tablespoons of flour;
- 8 cups of chicken stock (see above)
- 1 cup frozen green peas;
- boiled chicken;
- 1 cup of fat cream;
- salt and pepper to taste.
Instruction manual
1
Prepare chicken stock in advance. Pour water into a large pan and put chicken, sprigs of rosemary and thyme (or dried herbs), garlic, carrots and celery, sliced, onions, cut in half and coarsely ground black pepper. Bring to a boil. Reduce heat to small, cover and simmer for about 1 hour. Strain the broth in a bowl and put in the refrigerator, put the boiled chicken there.
2
When the broth cools down, remove from it the "circles" of excess fat. Drain the liquid necessary for the soup. The rest of the broth can be frozen and used for sauces. Separate the chicken breasts from the bones, cover with cling film and put in the refrigerator. The remaining meat can be used in chicken salad, stew or for sandwiches.
3
In a large saucepan with a heavy bottom, melt the butter over medium heat. Put chopped carrots, shallots, celery. Add flour and mix well. Lightly heat the contents, then cover and simmer for about 10 minutes. Vegetables should be soft, but not lose color. Pour peas and chopped green onions. Dice the chicken breast and add to the vegetables.
4
Pour in the broth and carefully bring the soup to a boil. Reduce heat and carefully pour in the milk so that you can avoid the formation of milk froth. Season the soup with salt and pepper and warm over low heat without a lid for another 10-15 minutes. Pour in the cream. Puree the soup in a blender and then rub it through a frequent sieve or cheesecloth. Serve with croutons and chives.
5
You can cook peas, fresh spinach, use broccoli, pumpkin. Forest mushrooms, such as white chanterelles, morels, are very suitable for the delicate taste of chicken cream soup with cauliflower. They are pre-washed, legs are cut off, hats are dried and cut into small pieces. In a skillet, melt the butter and fry the mushrooms for several minutes, until golden brown. Mushrooms season with salt and pepper and put warm in the center of the plate with cream soup. In this case, croutons or crackers do not serve the soup, but only sprinkle it with green onions.