Potato and chicken breast puree soup
4 servings
40 minutes
Potato and chicken breast puree soup is a delicate and warming dish from Latvian cuisine, where hearty and simple flavors are appreciated. Its creamy texture is achieved by combining boiled potatoes and minced chicken, while cream adds velvetiness to the soup. The light aroma of onion and carrot complements the soft taste, creating harmony in every spoonful. This soup is perfect for cold days when warmth and coziness are desired. It is also easily digestible and can be recommended for a light dinner or diet food. Served with crispy croutons or fresh bread, herbs can be added for freshness if desired. In Latvia, such soups are often prepared for family meals as they combine simplicity in preparation with deep, rich flavor.
1
Cut the breast into small cubes, the carrot into thin circles, and the onion into rings. Pour everything together with water, put it on the fire, add salt, and cook until the chicken is ready (or until the carrot becomes soft).
- Chicken breast: 1 piece
- Carrot: 1 piece
- Onion: 1 piece
- Salt: to taste
2
We cut the potatoes into pieces, salt them, and boil until cooked.
- Potato: 5 piece
- Salt: to taste
3
After the chicken is ready, we drain the broth into a separate container. We turn the contents (chicken, carrot, onion) into puree in a blender.
- Chicken breast: 1 piece
- Carrot: 1 piece
- Onion: 1 piece
4
Add all the potatoes to the chicken puree and blend again.
- Potato: 5 piece
5
Pour 300 ml of cream into the 'mash', then add the broth left from boiling the chicken to achieve the desired consistency (some like their soup very liquid, so add more broth).
- Cream 10%: 300 ml
- Salt: to taste
6
We try it with salt, if it tastes bland — we add more. Then we put it on the heat for a short time — as soon as the soup starts to boil, we remove it from the heat. It can be served!
- Salt: to taste