Soup "Greenbacks"

Description

Cooked chicken breast fillet cut, but the skeleton remained. Welded from it soup. The remains of the meat cut and sliced pieces. Further all was, as usual, as a residual, i.e. that lying around in the fridge. Delicious and very filling turned to soup.

Ingredients

Leeks

100 g
The Apium graveolens Dulce
Zucchini

300 g
Cauliflower

200 g
Potatoes

150 g
Cheese

100 g
Parsley

1 coup
Broth

Cooking

Slice the leek into rings, celery - plates. Potatoes and zucchini peel and cut into small cubes. Cabbage disassemble into small pieces.

Heat 1 tbsp oil and lightly fry the leek.

Add celery, cabbage

and potatoes, pour the hot broth so that it covers the vegetables, bring to a boil and cook over low heat for 10 minutes.

Add the zucchini, season with salt and cook until tender.

The meat apart into pieces, greens finely chop.

To merge broth, to the vegetables add the pieces of meat and chopped parsley and celery. Carefully work into a smooth puree,

return the puree to the saucepan, dilute with broth to the desired consistency, add cheese slices and heat, stirring all the time until the cheese is dissolved. You can replace the bold cream cheese. Add a pinch of coriander and mix well.