Chicken soup with potatoes
2 servings
60 minutes
Chicken potato puree soup is a delicate and cozy dish of French cuisine that combines simplicity and exquisite taste. Its roots trace back to the traditions of classic French cream soups, where the softness of texture plays a key role. The velvety consistency is achieved through careful grinding of ingredients: tender chicken meat, potatoes, and aromatic vegetables transform into a harmonious dish with deep flavor. The light sweetness of carrots and onions is highlighted by butter, while crispy croutons add contrast and zest. This soup warms you up, provides a sense of comfort, and is perfect for dinner on a cool evening. Served hot with dill for freshness and lightness. A classic of French culinary art that captivates with its sophistication and homely warmth.
1
Place peeled potatoes and chicken (you can use bone-in chicken) in a pot, add the required amount of water, salt, and cook until done.
- Potato: 3 pieces
- Chicken: 300 g
2
Chop the onion (can be large), grate the carrot, lightly fry in butter, add flour and fry for another 2-3 minutes, then pour in 0.5 cup of broth and simmer for 5-10 minutes.
- Leek: 1 piece
- Carrot: 1 piece
- Butter: 1.5 tablespoon
- Wheat flour: 1 tablespoon
3
Prepare croutons: cut white bread into cubes and fry in butter.
- White bread: 3 pieces
- Butter: 1.5 tablespoon
4
Separate the chicken meat from the bones, pass it through a meat grinder twice or chop it in a blender. Puree the potatoes and chop the fried onion with carrots in a blender.
- Chicken: 300 g
- Potato: 3 pieces
- Leek: 1 piece
- Carrot: 1 piece
- Butter: 1.5 tablespoon
5
Mix chicken meat, potatoes, chopped sauté, and broth, and stir well.
- Chicken: 300 g
- Potato: 3 pieces
- Leek: 1 piece
- Carrot: 1 piece
- Butter: 1.5 tablespoon
6
Serve hot with croutons and dill.
- White bread: 3 pieces
- Dill: 1 bunch