Creamy Chicken Soup with Spinach, Celery and Green Peas
4 servings
120 minutes
Creamy chicken soup with spinach, celery, and green peas is a refined dish of Italian cuisine that combines the tenderness of cream with the rich flavor of fresh vegetables. This soup originated in regions of Italy where the balance of lightness and nutrition in food is valued. Tender chicken, aromatic spinach, and sweet green peas blend beautifully to create a harmony of flavors. Celery adds a subtle spicy note to the soup, while the creamy-egg dressing gives it a velvety texture. The soup is perfect for cold evenings, warming and invigorating. It can be served with crispy toasts or cheese croutons to highlight the creamy depth of flavor. A wonderful choice for those who appreciate refined Italian gastronomy.
1
Remove the chicken, separate the meat from the bones, and cut it into small pieces. Put it back in the soup.
- Chicken: 500 g
2
Chop cabbage, onion, carrot, celery and add to the broth. Cook for 30 minutes.
- Onion: 1 head
- Carrot: 1 piece
- Celery: 1 piece
- Cauliflower: 300 g
3
Break the cauliflower into florets and add to the soup.
- Cauliflower: 300 g
4
Add green peas to the soup.
- Green peas: 100 g
5
Chop the spinach finely and sauté it with added broth.
- Spinach: 200 g
6
Sift the flour and add it to the soup.
- Wheat flour: 2 tablespoons
7
Mix raw yolk with cream and salt, and cook in a water bath until thickened like sour cream.
- Egg yolk: 1 piece
- Cream: 30 ml
- Salt: to taste
8
Add sauce to the boiling chicken soup. Sprinkle with chopped greens.
- Fresh herbs: 1 bunch
9
Pour cold water over the chicken and bring to a boil. Skim off the foam, add salt, and cook for 1 hour.
- Chicken: 500 g
- Salt: to taste
