Pureed Chicken Soup

Strips of lemon peel and hard-boiled egg yolks are often pounded with the chicken meat and almonds to add flavor and consistency. For a richer, thicker soup, stir up to 30 cl ( ½ pint ) of double cream into the puree after it has been sieved.

Ingredients :

• 1 large chicken
• 1 litre chicken broth
• 6 almonds, skinned
• 30 g white bread, crusts removed
• croutons

How to make :

1. Roast the chicken until slightly underdone, about 45 minutes, at 180C. Strip the meat from the bones, removing all tendons, gristle, and bits of meat that are too hard or too browned. The skin and carcass of the chicken may be simmered in the broth to add flavour.
2. In a marble mortar, pound the chicken meat with the almonds until smooth. Soak the bread in the broth, then  incorporate it into the pounded chicken. Moisten the pounded mixture with broth, and pass it through a fine sieve.
3. At serving time, reheat the puree over hot water in a double saucepan, and heat the remaining broth and stir it into the puree. The puree should never boil. Stir the croutons into the soup just before serving.

Resep Terkait