Description
The recipe is at the time of harvest. Used tomato, celery... Winter is also quite accessible making this soup. A good alternative to the cabbage soup and borscht.
Ingredients
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Chicken
500 g
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The Apium graveolens Dulce
1 coup
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Black pepper
6 piece
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Bay leaf
1 piece
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Garlic
1 tooth
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Onion
2 piece
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Carrots
1 piece
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Vegetable oil
3 Tbsp
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Mushrooms
200 g
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Flour
0.25 cup
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Milk
0.66 cup
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Cream
1 cup
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Green peas
2 handful
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Tomato
3 piece
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Soy sauce
2 Tbsp
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Salt
Cooking
Ingredients
Put the chicken in a large pot, cover with water, add bunch of celery,1 onion, pepper, garlic and cook for 1.5 hours. Then remove from fire, strain the broth and separate the 5 cups of broth for our soup.
In a saucepan with a thick bottom heat the oil, add the onions, carrots and mushrooms. Fry until the onions soften over low heat.
Mix with broth and a mixture of flour and milk. Bring to a boil. Reduce heat and cook, stirring, over low heat until thick.
Slice the chicken pieces.
Tomatoes peel and seeds, cut into cubes.
Add to soup, chicken, cream, peas, tomatoes.
Add salt and soy sauce, stir until warm.
Serve hot.
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