Chicken Soup
6 servings
45 minutes
French chicken soup is the embodiment of sophistication and home comfort. This recipe is based on the traditions of French cuisine, where mirepoix—a fragrant mix of onion, carrot, and pepper roasted to enhance flavors—plays an important role. The broth becomes rich thanks to the cornish hen, whose tender fibers fill it with depth and softness. A light spiciness from pickled chili adds elegance, while sea salt and olive oil complete the flavor harmony. This soup is perfect for a leisurely dinner, warming and enveloping with its aromas. It is not only nutritious but also delights with its complexity of textures—from the softness of chicken meat to the slight crunch of vegetables. A true pleasure for connoisseurs of subtle gastronomic nuances!
1
Chop the mirpua onion finely.
- Leek: 45 g
2
Do the same with the pepper and combine the ingredients in a baking dish.
- Ramiro pepper: 150 g
3
Cut the carrot into cubes. Add to the mirepoix.
- Carrot: 220 g
4
Mix
5
Salt and dress with olive oil.
- Sea salt: to taste
- Olive oil: 1 tablespoon
6
Place the gherkin on top.
- Poussin (spring chicken): 900 g
7
Send to a preheated oven at 180 degrees.
8
Remove the mold from the oven after 15 minutes.
9
Place the chicken in a pot and cover it with drinking water. Set it on high heat.
- Water: 2 l
10
Once the broth boils, skim off the foam and reduce the heat to just below medium.
11
Add mirpua.
- Leek: 45 g
- Ramiro pepper: 150 g
- Carrot: 220 g
12
Then add chili and cook for 20 minutes without allowing it to boil again.
- Pickled chili peppers: to taste
13
Add salt at the end of cooking. Ready.
- Sea salt: to taste
