Light summer fresh greens and egg-pashot soup perfectly will approach any menu.
It is required to you
- - 200 g of chicken fillet;
- - 200 g of greens of a sorrel;
- - 100 g of greens of spinach;
- - 100 g of green onions;
- - 4 pieces of egg;
- - 5 g of a yellow curry;
- - 20 g of marinated green peas;
- - 20 ml of olive oil;
- - salt to taste.
Instruction
1. Well wash out chicken fillet in cold flowing water, remove excess fat and veins. Cut in small cubes. Place in a small pan, fill in with cold water, add some salt a little and you cook half an hour. Cool ready chicken fillet together with broth, pour in a cup of the blender and well shake up. Chicken fillet has to be crushed completely.
2. Take spinach and a sorrel, well wash out and dry. Knife the dried greens sharp on small pieces. In a small pan pour chicken broth with the crushed chicken fillet and put on a plate when broth begins to boil again, add to it spinach, then a sorrel. You cook some more minutes, then remove and cool. Add seasoning of a curry and mix everything. At will it is possible to add a little olive oil, it is the best of all than a cold extraction.
3. While soup infuses, cook eggs. For this purpose on a cup pull food wrap and break egg. So that the yolk remained whole. Tie in knot and lower in the boiling water, you cook five – seven minutes. Accurately cut a film and lay out egg on a bowl of soup. Before giving add green peas.