Ingredients:
1 tablespoon butter
1 large onion, diced
1 large carrot, diced
1 rib celery, diced
3 cloves garlic, diced
1 sprig rosemary, chopped
6 medium potatoes, peeled and diced into cubes
7 cups chicken stock
1 cup cream
Salt & pepper
1 tablespoon vinegar
100g chicken, diced into small cubes
6 people
10 Min.
30 Min.
Directions:
-
1
Melt the butter on a medium heat in a large pot.
-
2
Add the carrots, onions, celery, garlic, rosemary and salt. sauté for about 10 minutes or until partially soft.
-
3
Add potatoes and stock. Cook on a medium heat or until potatoes are very tender, about 30 minutes.
-
4
Whisk the cooking cream, pinch of salt and vinegar till you have a whipping sour cream.
-
5
Turn off the heat, add cream and puree in a blender or with an immersion blender.
-
6
Cook the chicken until crispy on high heat. Drain fat onto paper town and chop into small pieces.
-
7
To small bowl stir onions, chicken, vinegar, salt. Put 1 tbsp of this vinaigrette on top of each bowl of soup.
