Description
A bit unusual to us dish. I would define it in category of thick soups. It's very light, fragrant, slightly acid. A rich dish but not heavy. Without a doubt, this soup will appeal to many people.
Ingredients
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Chicken
0.5 piece
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Flour
2 Tbsp
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Olive oil
2 Tbsp
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Onion
1 piece
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Garlic
2 tooth
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The Apium graveolens Dulce
3 piece
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Potatoes
3 piece
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Dry white wine
100 ml
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Water
5 cup
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Chicken egg
2 piece
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Lemon juice
100 ml
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Bay leaf
1 piece
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Salt
-
Black pepper
Cooking
Shinkuem onions. Potatoes cut into cubes, celery - not very finely.
Chicken, cut into not very large pieces (I removed skin), sprinkle with salt, dip them in flour and lightly fry on high heat.
Add the onions and chopped garlic, stir, slightly fry.
Add potatoes, celery. Stir. Add the wine.
When the wine has evaporated, pour the water and add the Bay leaves. Cook on low heat until tender. If need be - add in the process water, the chicken needs to be covered. Also check for salt.
In a bowl thoroughly whisk the eggs. Continuing to whisk, add lemon juice. Add a few scoops of broth from the soup in a bowl, stirring occasionally. While stirring, add the contents of the bowl into the pot of soup. Bring to a boil the soup is ready.
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