Chicken soup with onion

Submitted by enr on 09 Apr 2011
chicken or deboned thigh
1 bunch spring onions
1 carrot
1 red pepper
1 large potato
50 g butter
spices: salt, bay leaf, curry, thyme, savory ground flax seed
1 egg yolk and yogurt soup thickener
parsley for ukasa
Chicken soup with onion
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Cut the meat into small cubes or chunks. For connoisseurs removes skin of the leg. In saucepan put the butter to melt a little sunflower oil. Add the chopped meat and fry until it changes color (to turns white). Luke cut in large pieces and gently sauté the place. If necessary, put a little water to stew well. Then savor, taking care with the amount of curry (let it be an idea). Add water according to the desired consistency of the soup. Carrots cut into thin slices as thinner, the better. Peppers and potatoes finely cut shape optional. Boil the potatoes until ready. Thicken with egg yolk and sour milk, the amount of milk is flavor. Allow to boil slightly. Serve with parsley. You can add a few drops of lemon juice.
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09 Apr 2011