Description
Oh, I have to admit, eintopfe my weakness. Love these hearty German soups - first and second in one pot (dish). How is it tasty and healthy at the same time - come home with frost and eat a bowl of soup. To enhance the range of taste and use, I used a mixture of rice and quinoa from "Mistral".
Ingredients
-
Figure
4 Tbsp
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Chicken fillet
200 g
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Broth
1 l
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The Apium graveolens Dulce
1 piece
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Pepper
0.5 piece
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Onion
1 piece
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Leeks
1 piece
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Butter
1 Tbsp
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Thyme
0.25 tsp
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Nutmeg
0.25 tsp
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Black pepper
0.25 tsp
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Parsley
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Corn
200 g
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Salt
0.5 tsp
Cooking
To prepare this soup can be chicken, and veal. I used chicken. Meat dry with a paper towel and cut into random cubes. In a heavy-bottomed pan melt the butter and fry chicken until it will turn brown.
Add the diced onion and fry until the onion has softened.
Put diced bell pepper and chopped celery. Stir.
Add salt to taste, ground black pepper, thyme and nutmeg.
Take the "Basmati Quinoa Mix" from "Mistral".
Pour the mixture of rice and quinoa in a saucepan.
On top pour the broth (vegetable or meat) or just water. Mix everything together, bring to a boil, diminish the fire and cook until tender 15-20 minutes.
5 minutes before the end of cooking, add finely chopped white part of leek and canned corn, stir.
Served eintopf certainly hot, sprinkled with parsley. Bon appetit!
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