Chicken soup puree with garlic

Original, spicy and unusual taste! Chicken soup with garlic is a real restaurant dish, but it will be very easy to cook it at home. The addition of ginger, garlic and cheese makes the soup bright and unforgettable.

naniki

Recipe author

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Composition / ingredients

servings:

Chicken fillet

200

Water

1.2

Potatoes

Carrots

Celery root

0.5

Onion

0.5

Garlic

Ginger

Hard cheese

100

Greenery

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 4 g

Fats 20 % 2 g

Carbohydrates 40 % 4 g

46 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 40 min

Step 1:
How to cook chicken soup with garlic? Prepare the products. Take any fillet, it will fit both from the breast and from other parts. The celery root needs a small size.
Step 2:
Wash the vegetables well, peel and chop coarsely.
Step 3:
Put the vegetables in a saucepan and pour clean cold water, add the stalks of greens, a couple of pieces of ginger and cook everything until half cooked, about 15 minutes. You can take any greens, according to taste or availability.
Step 4:
Lower the chicken fillet into the boiling broth, cook the broth over low heat for another 15 minutes. Add salt. Vegetables should be cooked completely during this time. The fillet is quite enough of this time — it will turn out juicy due to the fact that it was lowered into boiling broth. The meat is sealed, as it were, while retaining all the juices inside.
Step 5:
After a while, remove the ginger and green stalks from the broth, discard them. Place the vegetables in the bowl of a blender.
Step 6:
Puree the vegetables with a blender.
Step 7:
Add a little broth to get a more even puree.
Step 8:
Pour the vegetable puree into the broth, bring to a boil.
Step 9:
Grate the hard cheese on a fine grater. Peel the garlic cloves from the husk.
Step 10:
Gradually introduce the cheese into the soup, stirring constantly so that the cheese does not settle to the bottom.
Step 11:
Pass the garlic through the press.
Step 12:
Season the soup with chopped garlic and warm it up a little more.
Step 13:
Cut chicken fillet into cubes — it can be served separately or dipped into soup. Serve the soup-puree with sour cream and fresh herbs — it will be even tastier. Bon appetit!

Mashed chicken soup with garlic is a delicious first course. They can successfully diversify their menu. Even the soup itself can be made in several versions — with cream, with soft or processed cheese, or by changing a set of vegetables.

Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".

Any cheese is suitable for this dish — hard, semi-hard, soft, like mozzarella. The main thing is that it is tasty, high-quality, without milk fat substitutes and melts well.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.