Chicken Cream Soup with Green Peas
4 servings
90 minutes
Chicken cream soup with green peas is a refined dish of Italian cuisine that combines the tenderness of chicken meat with the velvety texture of peas and cream. Its roots trace back to traditional European purée soups that have adorned aristocratic tables for centuries. This soup has a soft, rich flavor where the light sweetness of peas intertwines with the depth of spices and a warming creamy texture. A slight hint of khmeli-suneli adds a special piquancy, while herbs and onions refresh the taste. This soup is perfect for a cozy lunch or an elegant dinner and can be served hot or chilled to reveal new facets of its flavor nuances. It pairs wonderfully with crispy bread, and a drop of olive oil adds even more Italian charm.
1
Put chicken legs to boil, cook for 8 minutes after the water boils. Add potatoes and cook together until the meat separates from the bones (remove the bones).
- Chicken legs: 7 pieces
- Potato: 2 pieces
2
Crush the green peas or blend them (can be with spinach, can add forest mushrooms or champignons).
- Green peas: 1 jar
3
Add bay leaf to the broth, grate the carrot finely and sauté it with the onion, add ground pepper.
- Bay leaf: 1 piece
- Carrot: 1 piece
- Onion: 1 head
- Ground black pepper: to taste
4
Pour the sauté into the boiling broth, add khmeli-suneli, green onion, herbs, cream, and mix thoroughly.
- Khmeli-suneli: to taste
- Green onions: to taste
- Dill: to taste
- Parsley: to taste
- Cream 25%: 300 ml
5
Boil for about 5-8 minutes.
6
Cover with a lid and let it steep; it can also be consumed cold.