Description
Always cook a soufflé for my daughter from different types of meat, this time cooked chicken liver with cream cheese, and it turned out very delicious souffle, and the pumpkin soup was very nutritious lunch for my daughter!
Ingredients
-
Pumpkin
-
Spinach
50 g
-
Onion
1 piece
-
Carrots
-
Cream
100 ml
-
Salt
-
Chicken liver
-
Quail egg
2 piece
-
Cheese
30 g
-
Crackers
3 piece
-
Potatoes
1 piece
-
Olive oil
1 tsp
Cooking
Let's start with the soufflé: chicken liver wash, dry.
Cut into cubes and add to the bowl of a food processor, add liver to onions.
Grind.
In chopped liver and onions add cream and eggs, beat again.
Then cheese and crackers (the crackers I use my, just cut the white bread and dry it in the oven). All beaten, salt, is not very liquid weight!
Muffin tins greased with butter.
Put in molds hepatic mass and send to bake a soufflé in the oven for 30 minutes at 180 degrees.
While baking a souffle, cook soup. In boiling salted sea salt water, drop the chopped pumpkin, spinach, diced onion and grated carrot, potato cubes and cook until done, about 20-30 minutes.
When the soup is ready, add the cream and whisk immersion blender (kids under years not recommended cream to add to the soup!) The soup is ready. Ready soup season with olive oil EV!
Souffle is also ready!
Serve for lunch! Bon appetit your baby!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.