Vegetable Puree Soup with Chicken Broth
⏳ Time
35 minutes
🥕 Ingredients
6
🍽️ Servings
4
Description
Note: The soup will have an even creamier consistency if you blend it with a mixer before adding the pieces of chicken. Note: You can use any vegetables you prefer or have on hand for the puree soup – such as cabbage, carrots, potatoes, etc. Good to know! You can use not only fresh but also frozen vegetables – modern freezing methods preserve all the vitamins and other beneficial substances in the vegetables, plus frozen vegetables do not need to be washed, peeled, or chopped. Per 100 g: 84.4 kcal, protein – 2.4 g, fat – 6.8 g, carbohydrates – 3.4 g
Ingredients
- Frozen Vegetable Mix 'Lecho' - 22.9 oz
- Campbell's Beef Broth - 12 fl oz
- 33% Cream - 4 tablespoons
- Vegetable Oil - 4 tablespoons
- White Pepper (whole) - to taste
- Butter - 0.7 oz
Step by Step guide
Step 1
Wash, peel, and chop the vegetables into random pieces. In a heavy-bottomed or non-stick pot, heat the vegetable oil and sauté the vegetables for 10 minutes or until lightly golden.
Step 2
Strain the Campbell's Chicken Broth into the pot, set the pieces of chicken aside on a plate, and return the vegetables to the broth. Add 550 ml of water to the broth. (Note! The packaging of Campbell's Chicken Broth recommends adding 750 ml of water, but our recipe requires less water). Bring the broth to a boil.
Step 3
Pour the hot broth over the sautéed vegetables so that it just covers them. Reserve the remaining broth. Simmer covered on low heat for 10 minutes or until the vegetables are tender.
Step 4
Using a masher or blender, puree the vegetables. Thin it out with the reserved broth, add the set-aside pieces of chicken, and bring to a boil again.
Step 5
Stir in the cream, season with pepper, and remove from heat. Mix in a piece of butter into the soup.
Step 6
Serve with fresh herbs.
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