Leek and Chicken Offal Puree Soup
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Leek and Chicken Offal Puree Soup
Ingredients
- Chicken offal - 10.6 oz
- Leek - 1.8 oz
- Potato - 7.1 oz
- Butter - 1.1 oz
- Whole egg - 2 pieces
- Sour Cream - 1.8 oz
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Pour cold salted water over the neck, offal, and chicken wings and boil until soft, remove bones, and finely chop the meat.
Step 2
Cut the cleaned leek deeply lengthwise, wash thoroughly under running water, place it in a separate pot with the peeled and chopped potato, add a small amount of water, and cook until ready, adding water as needed.
Step 3
Mash the cooked leek and potato, dilute the puree with broth, add the chopped meat, and bring to a boil.
Step 4
Remove from heat, season the soup with whipped yolks mixed with sour cream and butter. Add salt and pepper to taste.
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