Chicken cream soup with croutons - light soup of fresh vegetables in chicken broth, seasoned with crunchy croutons and green onions. This soup is delicious at any time of the year. In the winter cold it will saturate and warm, and in spring, summer and autumn it is a pleasure to cook from fresh and fragrant vegetables collected from the garden or, if you are not a gardener, brought from the market. I advise you to prepare the chicken broth for the crème-cream soup in advance, freeze and, as necessary, cook the first on it or add to the sauces. Low-free plastic containers with sealed lids are suitable for freezing broth.
By the way, chicken cream soup prepared according to this recipe can also be packaged in containers and frozen. Very convenient, coming from work, warm up a delicious and satisfying first course in microwave.
- Preparation time: 30 minutes (+45 minutes for boiling broth).
- Servings: 6
Ingredients for making chicken cream soup with croutons:
- 2 liters of chicken broth;
- 250 g of potatoes;
- 150 g zucchini;
- 150 g carrots;
- 100 g onions;
- 200 g white cabbage;
- 130 g tomatoes;
- 200 grams of white bread;
- 15 g butter;
- 15 ml of olive oil;
- 2-3 cloves of garlic;
- salt, granulated sugar, green onions, pepper.
The method of cooking chicken cream soup with croutons.
Pour refined olive oil into a soup pot, add butter. In melted butter, we throw finely chopped onions and garlic. In early summer, arrows can be used instead of garlic cloves.
Sprinkle vegetables with a pinch of salt, passerim a few minutes.
Carrot rubbed on a large grater, add to the onion. Fry the carrot until soft for about 5 minutes.
Cut potatoes and zucchini into cubes of the same size. Young squash add together with the peel, mature - clean, cut out the seed bag. The rind and seeds of ripe squash are inedible.
We chop thin cabbage into white cabbage, cut the tomatoes into pieces. Add tomatoes to the pan along with the cabbage.
Next, pour the strained chicken broth into the pan. To cook 2 liters of tasty chicken broth you need to take 1 kg of chicken with bones (legs, wings, skeleton), add a bunch of fresh greens, a few cloves of garlic, bay leaves, fragrant roots - celery, parsley. Cook all together on moderate heat for 40-45 minutes, at the end - salt.
Put the saucepan on the stove, boil for 30 minutes over low heat, salt to taste, add a teaspoon of granulated sugar.
Grind the soup in a blender until creamy. The mass should be smooth, without pieces.
Cut white bread into 1 centimeter thick slices, cut off the crust. Cut the bread into cubes. Heat the frying pan with a thick bottom, fry croutons until golden brown in a dry frying pan. Croutons can also be cooked in the oven.
Pour chicken cream soup on plates, sprinkle with croutons and finely chopped green onions before serving. Enjoy your meal!
To give the dish a creamy flavor, add 2-3 oz. To the pan and add the heavy cream to the pan and bring it to the boil. If you like a sour soup, then instead of cream you need to add sour cream.
Chicken cream soup with croutons ready. Enjoy your meal!