Cheese soup with chicken knels
The original delicate taste of the first course will leave an indelible impression on your guests. They have definitely never tried anything like this!
Photo: Denis KulikovInvestients:
- 4 chicken breast fillets
- 3 liters of water
- 10 champignons
- 150 g of processed cheese type "Viola"
- 2 stems of celery
- 1 half sweet red pepper
- 1 small carrot
- 1 medium onion
- 2 tbsp. l. vegetable oil
- 3-4 sprigs of dill
- 3 tbsp. l. cream fat content of 20%
- salt
Preparation: 1. From two fillets boil broth, lightly salt. Onions, carrots and peppers are cleaned, washed, peeled with vegetable peeler to cut the finest strips of peel, put into ice water. Cut the vegetables into very small cubes. Rescue to softness with hot vegetable oil. Wipe the mushrooms with a damp cloth. Cut into slices. Celery cut into "horseshoes" .5. Remove the meat from the prepared broth, separate approximately 500 ml of broth, use meat for another dish. The remaining raw fillets cut into small pieces, chop the dill, put everything in the bowl of the blender, whip, add a couple of pinch of salt, pour in the cream. With the help of two dessert spoons make a knel (small cutlets, pointed on one side and rounded off on the other, similar to drops). Three pieces per serving. Kneli will simmer in 500 ml of broth. Keep warm.8. In a lightly boiling broth put the mushrooms, cook for 15 minutes, then add the celery. Cook for five minutes, then add the cheese, how to stir. Spilled vegetables put on a paper towel to remove excess oil. In the broth put salted vegetables, cook a minute. Leave to stand under the lid. 11. In each plate put the soup, place neatly the knots and decorate with pepper strips. From the ice water, peel strips should "cork".
