Leek and chicken giblets puree soup
4 servings
30 minutes
Leek puree soup with chicken offal is a warm memory of Yugoslav cuisine, where simple ingredients are masterfully combined to create rich, warming dishes. The delicate texture of the soup is achieved by thoroughly mashing potatoes and leeks, giving it a velvety feel and slight sweetness. Chicken offal adds a rich meaty flavor, while butter and sour cream bring tenderness and softness. Egg yolks make the consistency thicker and silkier. This soup is perfect for cool evenings when you crave homey comfort and warmth. It embodies the heritage of folk cuisine – a simple, heartfelt dish that warms not only the body but also the soul.
1
Cover the neck, entrails, and chicken wings with cold salted water and boil until soft, remove the bones, and chop the meat finely.
- Chicken giblets: 300 g
2
Cut the cleaned onion deeply lengthwise, wash it well under running water, place it in a separate dish with peeled and chopped potatoes, add a little water, and cook until done, adding water as needed.
- Leek: 50 g
- Potato: 200 g
3
Mash the prepared onion and potato, dilute the puree with broth, add the chopped meat, and bring to a boil.
- Chicken giblets: 300 g
- Leek: 50 g
- Potato: 200 g
4
Remove from heat, season the soup with beaten egg yolks mixed with sour cream and butter. Add salt and pepper to taste.
- Egg yolk: 2 pieces
- Sour cream: 50 g
- Butter: 30 g
- Ground black pepper: to taste
- Salt: to taste