Description
In a long cold winter nights the Indians living in Arizona, in Central America, love to cook this soup. I was there the first time and tried when we went there on a tour. It is very nutritious, delicious and aromatic. Try it and you will feel the taste of real Wild West.
Ingredients
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Figure
0.5 cup
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Chicken breast
250 g
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Onion
1 piece
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Garlic
2 tooth
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The Apium graveolens Dulce
2 piece
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Carrots
1 piece
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Pasternak
1 piece
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Rosemary
3 Tbsp
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Water
4 cup
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Vegetable oil
1 Tbsp
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Flour
2 Tbsp
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Cream
2 cup
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Spices
Cooking
Chicken breast, onion and celery cut into cubes, carrots and parsnips peel and cut into cubes, garlic squeeze through chesnokodavilku. Wash rice.
In a saucepan with a thick bottom pour oil, put chicken and fry it lightly. Approximately 4-5 minutes.
Add the onion, garlic, celery, carrots and Pasternak and saute about 5 minutes.
Now pour the water, put the rosemary and wild rice. Bring to the boil, cover and cook on low heat for about 45 minutes.
Add flour and allow to simmer, stirring occasionally, about 3 minutes.
Then add the cream, stir, cover and turn off the gas.
Here is our soup ready. Leave it a little "walk", and after 15 minutes you can sit at the table. Bon appetit!
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