Poultry Soup Puree
4 servings
30 minutes
Chicken puree soup is a delicate and exquisite dish of Russian cuisine, featuring a velvety texture and deeply rich flavor. Its roots trace back to the traditions of noble cuisine, where refined recipes were valued. The base of the soup is chicken broth, complemented by cream and egg yolks, giving it softness and lightness. The combination of carrots and parsley adds fresh aromatic notes, while golden croutons serve as a wonderful addition, providing a crunchy textural contrast. This soup is especially good in cool weather, warming and nourishing the body. It is often served on festive occasions or as part of a cozy family lunch, enjoying its rich and harmonious taste.
1
Prepare chicken broth with vegetables, strain it. Separate the meat from the skin and bones, and pass it through a meat grinder with a coarse mesh.
- Chicken: 400 g
- Parsley: 50 g
- Carrot: 100 g
- Water: 1.5 l
2
Add meat to the broth, season with flour diluted in 100 g of cold water, bring to a boil, and salt to taste.
- Chicken: 400 g
- Wheat flour: 20 g
- Salt: to taste
3
Whisk the yolks with cream or sour cream, pour into the soup. Serve with croutons.
- Egg yolk: 2 pieces
- Cream: 125 g
