Description
Hearty and simple, no frills Vegetable soup. And to make it more interesting add a little white broth with egg yolks and lemon.
Ingredients
-
Chicken fillet
1 piece
-
Figure
6 Tbsp
-
Cauliflower
400 g
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Carrots
1 piece
-
Green onions
2 sprig
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The Apium graveolens Dulce
1 piece
-
Spinach
2 coup
-
Green peas
3 Tbsp
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Salt
-
Yolk egg
1 piece
-
Lemon
1 Tbsp
Cooking
Prepare 5-6 tablespoons of rice. Rinse and boil in salted boiling water for 20-25 minutes.
Chicken fillet to wash out. Place in a saucepan 1,5 l. cover with cold water. Cook over medium heat until tender about 40 minutes. Pull out, cool and cut into small pieces.
To prepare cauliflower. I was frozen, but fresh
Slice green onions
Chop the celery
To prepare the spinach. I have frozen
Carrots wash, peel and cut into slices
All piled in a bowl except the spinach
In boiling chicken broth to dip the vegetables without spinach. Cook for 15 minutes.
After add green peas
Add chicken pieces to the broth
Add the spinach and salt to taste. Cook for 15 minutes
In the yolk to add a lemon and a couple tablespoons of broth. Beat
Gently slowly pour in the beaten egg yolks a spoon and stir. Immediately turn off the broth. Add the cooked rice. Let it brew under the lid.
The soup is ready. Bon appetit!
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