Chicken soup with peas and garlic
2 servings
130 minutes
Chicken puree soup with peas and garlic is a delicate and aromatic dish of Japanese cuisine designed for warmth and comfort. Its history begins in traditional Japanese soups, where the combination of chicken broth, rice, and vegetables symbolizes care and coziness. The soft texture of the puree makes it an ideal choice for a light lunch or dinner. The flavor of the soup is rich and multifaceted: butter adds tenderness, peas bring a slight sweetness, while garlic and soy sauce add spicy notes. This soup is perfect for restoring strength, satisfying hunger, and enjoying a harmony of flavors. It can be served as a standalone dish or complemented with fresh herbs and crispy croutons for even greater depth of flavor.
1
Wash the chicken, cover it with cold water and bring to a boil. Skim off the foam, add salt, and cook for 1.5 hours.
- Chicken: 500 g
- Salt: to taste
2
Rinse the rice and add it to the chicken broth. Cook for 10 minutes.
- Rice: 100 g
3
Chop the onion, sauté in butter, and add to the soup. Cook for 10 minutes.
- Onion: 1 head
- Butter: 30 g
4
Boil the peas separately.
- Dried peas: 50 g
5
Chop the garlic, onion, and herbs. Mix with soy sauce, combine with peas, and add to the soup. Cook for 10 minutes.
- Garlic: 2 cloves
- Onion: 1 head
- Fresh herbs: 1 bunch
- Soy sauce: 3 tablespoons
- Dried peas: 50 g
- Ground black pepper: to taste
