Description
A real balm for tired of hearty Christmas meals stomach. Light, fragrant and delicious.
Ingredients
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Fennel
2 piece
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Leeks
100 g
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Celery root
100 g
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Carrots
100 g
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Kohlrabi
1 piece
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Potatoes
300 g
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Water
2.5 l
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Chicken breast
200 g
Cooking
In principle, this set of products is enough to make a fragrant and delicious soup. But my husband - a terrible meat-eater, vegetarian food did not appeal, so I took another 200 g chicken breast. Breast, cut into layers and then into thin wedges.
Wash vegetables and clean. Slice the leek finely, carrot and celery sticks, kohlrabi - small slices. Fennel divided into layers and cut into small pieces.
Peel the potatoes and cut into cubes.
In a saucepan with a thick bottom heat 2 tbsp olive oil, fry the meat, pour hot water, bring to a boil. The fire abated. Let the weak broth boiling while you prepare the vegetables.
In a deep skillet heat 2 tbsp olive oil and fry the leek, carrots, celery and fennel for 3 minutes.
In the boiling broth to put potatoes, bring to boil,
Add the kohlrabi, cook for 5 minutes.
Add fried vegetables, salt and cook for another 5-8 minutes. Fennel is very fragrant, so no other spices are required. When the soup is ready, fire off, cover the soup with lid and allow to infuse for 5 minutes.
Serve the soup with sour cream, sprinkle with finely chopped dill and chopped roasted nuts. Bon appetit!!!
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