Cream of Chicken Soup

Ingredients

Chicken (leg) 800 g

Salt 1/2 tsp

Black peppercorns 5 pcs

10% cream 250 ml

Onion 1 pc

Potatoes 100 g

Bay leaf 1 pc

Canned green peas 300 g

Carrots 100 g

Vegetable oil 25 ml

First, peel the skin from the chicken legs. Cover the peeled chicken with water (about 1.5 liters) and cook for 15-20 minutes, skimming off any foam.

Peel, wash, and cut the potatoes into strips, as shown in the photo.

Simmer the potatoes and chicken for about 20 minutes. Then strain the broth and remove the bones from the chicken.

 Mash the potatoes and chicken in a blender, adding a small cup (about 1 cup) of broth.

Return the mashed potatoes and chicken to the broth, season with salt and pepper, add the bay leaf, and cook for about 8 more minutes.

Mash the green peas in a blender. Pour the cream over the peas and blend again. Add the resulting mixture to the broth. Peel the carrots and cut into thin strips. Finely chop the onion.

Fry the onion and carrot for 6-7 minutes in vegetable oil, stirring constantly. Add the fried onion and carrot to the soup pot, cook for another 3-4 minutes, then remove from the heat. Let the soup steep, covered, and then serve.

 

Bon appétit!