Description
This fall, I often cook soups, so characteristic of French cuisine. They warm and fill the house with warmth. And give the ease. Cook with pleasure!
Ingredients
-
Pumpkin
200 g
-
Celery root
100 g
-
Onion
70 g
-
Milk
150 ml
-
Salt
-
Chicken fillet
50 g
-
Olive oil
3 Tbsp
-
A mixture of spices
0.5 tsp
-
Black pepper
-
Butter
20 g
-
Vinegar
1 tsp
Cooking
Onion and in a saucepan slightly, then in a mixture of butter and olive oil
Diced celeriac
Pumpkin cut into cubes. Celery and pumpkin to send a pan to the onions and fry a little
Pour in the milk, cover and simmer over low heat for 30-35 minutes, adding salt to taste
Meanwhile, the chicken fillet marinated in 1 tbsp olive oil with white wine vinegar, mix of Provencal herbs and salt for 10 minutes
And fry in a hot pan or grill on both sides. Keep warm before serving
Cut into small pieces
Ready soup to turn blender into a puree, add milk and salt. Back in saucepan and reheat. Pour into bowls, garnish with chicken pieces and parsley leaves. Optional - sprinkle a few drops of olive oil
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