Description
The recipe is from the magazine "School of Gastronome". Chicken soup and corn.
Ingredients
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Chicken fillet
2 piece
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Onion
2 piece
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Chili
0.25 tsp
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Milk
0.5 l
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Corn
250 g
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Vegetable oil
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Salt
-
Dill
Cooking
Chicken pour water so that it just covered for him. Put the saucepan on the fire, bring to a boil.
Remove the foam, add salt, add 1 peeled and halved onion. Reduce the heat to medium and cook for 30 minutes.
Remaining onion and hot pepper finely chop. Fry for 2 minutes.
Add corn with juice and cook on medium heat for 7 minutes. 2/3 of the mixture from the pan to put in a blender and grind into a puree. Forgot to take a picture :(
By this time the chicken is cooked. The broth is filtered, fillet cut into pieces.
In a clean saucepan, pour the milk. Add puree from the blender, strained the broth, chopped chicken and remaining vegetables from the pan. Salt. Bring to a boil.
Poured into plates and add the dill. I replaced the dill with parsley.
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