Chicken soup with quenelles. Soup with custard semolina soup Vegetable soup with chicken dumplings

Light, homemade soup, which can be recommended for children and diet food. The soup is very simple, but in this case, the method of making quenelles or dumplings is interesting. It is akin to eclairs when the dough is brewed. So let's get ready.

We need to take the following products: chicken broth (any meat), potatoes, carrots, onions, eggs, semolina, butter and sunflower oil, water, salt and herbs.

Peel the potatoes, wash and cut into cubes. We put it in a saucepan with broth and start cooking.

Peel the carrots and onions, wash and finely chop. Put in a frying pan with vegetable oil and let it simmer for 7-10 minutes.

We send vegetables to the pan. Cook until almost done.

We make quenelles. To do this, pour water into the dishes and put the butter. Add a couple of pinches of salt. Bring to a boil.

When the oil has dissolved, pour in the semolina and knead a homogeneous, smooth dough. Turn off.

Let the dough cool slightly and add the raw egg.

Thoroughly mix the dough with the egg and form walnut-sized quenelles with wet hands.

To make the quenelles more even and smooth, roll them between your palms and send them to the soup. Salt the soup and cook for another 10 minutes. Ready quenelles will float.

At the end, put a little chopped parsley or dill.

Light diet soup with custard semolina is ready.

Enjoy your meal!

COMPOUND

1 large onion (100g), 1 small carrot (50~60g), 1 tbsp vegetable oil, 3 small potatoes (350~400g), 1.5 liters of water, 1.5 teaspoons of salt, optional - 50g dried porcini mushrooms

CHICKEN QUENELS

200g chicken fillet, 1/3 teaspoon salt, pepper, 50g milk or cream, 1 slice of loaf

Finely chop the onion, grate the carrots on a coarse grater.
Pour oil into a frying pan and add vegetables.

Fry over low heat for 5 minutes. Vegetables should become softer, but not start to brown.

Peel potatoes, cut into small cubes and rinse in cold water to remove starch.
Pour water into a saucepan and put fried vegetables and potatoes. Dried porcini mushrooms can be added if desired.
Let the soup simmer for 10 minutes.

Chicken dumplings
Skip the chicken fillet through a meat grinder.
Cut off the crusts of a loaf slice. Soak the pulp in milk or cream. When the loaf is soaked, grind it into a pulp.
Mix bread with minced chicken, salt and pepper. Mix well.

Put half a tablespoon of minced meat into boiling soup.

Cook at a gentle boil for 10 minutes.
Sprinkle with herbs before serving.

This soup recipe is as simple as it is amazingly delicious in the end. Nothing complicated, but this chicken quenelles soup tastes amazing. This recipe is all about the quenelles.

With the help of this preparation, these French "meatballs" are very tender and juicy. What can not be said about chicken breast, for example. They are ready in no time.

Ingredients for making chicken soup with quenelles:

• Carrot - 1 piece
• Broth - 2 liters
• Baguette - 100 grams
• Chicken fillet - 200 grams
• Egg - 1 piece
• Yolk - 1 piece
• Cream 20% - 100 ml.
• Salt, pepper to taste
• Mushrooms - 50 grams

How to cook chicken soup with quenelles:

Soup you can cook the way you are used to. Throw any vegetables, cook on water or something else. In general, there are no requirements here.

Peel the baguette or loaf (depending on what you have chosen), leaving only the pulp. The bread should fit in your palms, you don't need more. In a blender, mix the chicken fillet, slices of bread, cream, egg and yolk, salt and pepper to taste. If you like more spices, you can add any. It will take you no longer than 1 minute.

If you get a sticky and wet mass, then you are doing everything right. You can add cream if the mass turned out to be thick, and if it is liquid - bread and filet. Fire make more than medium. Make quenelles using tablespoons and immediately drop them into the broth.

While the dumplings are cooking, finely chop the mushrooms. Send them to the broth and let them cook for 3 minutes. Serve best with chopped parsley or dill.