Description
Very satisfying and original soup. Recommend.
Ingredients
-
Broth
2 l
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Chicken thigh
2 piece
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Mushrooms
3 piece
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Carrots
1 piece
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Celery root
-
Onion
1 piece
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Chicken egg
3 piece
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Cream
1 tsp
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Flour
1 Tbsp
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Cilantro
-
Parsley
-
Vegetable oil
5 Tbsp
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Bay leaf
1 piece
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Salt
-
Black pepper
Cooking
Meat boiled with the addition of onions, carrots, root and petiole of celery, pepper. To remove the meat in a bowl and wrap. Strain the broth. Vegetables to throw.
Wash and clean the carrots, celery and onions. Cut into carrot flowers or just strips. Also, julienne, chop the celery. Onions to chop.
Mushrooms cut into plates.
In a bowl, whisk eggs, add cream,
Stir, add salt and add the greens.
Heat the oil in a pan and pour the egg mixture in a thin layer. Fry the omelette on both sides.
Slice the egg pancake into strips.
Meat removed from bones and dismantle into pieces.
Heat the pan on medium-high heat, add oil and fry carrots and celery until soft.
Add the mushrooms, leek and flour. Mix well and sauté for another 2-3 minutes.
Bring the broth to a boil and drop the contents of the pan. Again bring to a boil and cook over low heat for 5 minutes.
Add to boiling broth, Bay leaf, meat and egg noodles. Cook the soup for another 10 minutes.
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