- Chicken Thigh - 800 Grams
- Salt - 1/2 Teaspoon
- Black Pepper Pepper - 5 pieces
- Cream 10-11% - 250 Milliliters
- Onion - 1 Piece
- Potatoes - 100 Grams
- Bay Leaf - 1 piece
- Canned peas - 300 Grams
- Carrots - 100 Grams
- Vegetable oil - 25 milliliters
The first thing to do is to clean the skin of chicken legs. Cleaned chicken pour water (about 1.5 liters) and cook for 15-20 minutes, constantly removing the foam. We peel the potatoes, wash them and cut them into small pieces, as in the photo. Cook boiled potatoes with chicken for about 20 minutes. Then we broth the broth, remove the chicken meat from the bones. Chop the chicken in a blender with a small addition of a glass (about 1 cup) of broth. We put the potato and chicken puree back into the broth, salt, pepper, add the bay leaf and cook for about 8 minutes. Green peas are crushed with a blender. Fill peas cream, whisk again. The resulting mass is introduced into the broth. Carrots are cleaned and cut into thin slabs. Onions are also finely chopped. Fry onions with carrots for 6-7 minutes in vegetable oil, stirring constantly. Add the fried onions and carrots in a pan with soup, cook for another 3-4 minutes, then remove from heat. Let the soup stand under the lid - and it can be served. Bon Appetit!
Servings: 6