Meget lækker suppe med creme fraiche
- 1 stor kylling parteret
- 1/2 stk. bladselleri hakket
- 10 stk. peberkorn hele
- 2 stk. laurb�rblade
- 4 fed hvidl�g hakkede
- 1 stk. l�g hakket
- 4 stk tomater hakkede
- 1 spsk. olie
- 1 stk l�g skivet
- 1 stk. gulerod i t�ndstikstave
- 200 g champignon skivede
- 30 g hvedemel
- 1 dl m�lk
- 2 dl creme fraice
- 100 g sukker�rter snittede
- 1 spsk soya sauce
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (33g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Fond: Rens kyllingen for overfl?digt fedt. Dup k?det t?rt med k?kkenrulle. Sk?r kyllingen ud i bryst, overl?r, underl?r og vingestykker. H?ld 1,5 liter vand i en stor tykbundet gryde og kom bladselleri, peberkorn, laurb?rblad, hvidl?g, l?g, tomater og kyllingestykker i. Bring det i kog, og s?t herefter varmen ned og lad det simre under l?g i ca. 75 minutter. Tag det af varmen og lad det k?le lidt af. Si fonden, gem k?det og kasser urteblandingen.
- Varm olien op i en stor tykbundet gryde. Kom l?g, gulerod og svampe i og sted det under omr?ring ved lav varme, til l?get er m?rt. R?r 1,2 liter af kyllingefonden sammen med en j?vning best?ende af mel og m?lk. Bring det i kog. S?t varmen ned og lad det simre under omr?ring, til suppen er lidt j?vnet.
- Sk?r det gemte kyllingek?d i tynde strimler. Kom k?d, piskefl?de, mangetout?rter, tomat og soyasauce i suppen. R?r til det er varmet igennem. Krydr efter smag.
Building the Broth
Simmering the chicken pieces with aromatics for 75 minutes extracts maximum gelatin from the bones, which naturally body the liquid. Use a heavy-bottomed pot to prevent scorching during this long simmer. Keep the heat at a low bubble rather than a rolling boil to ensure the meat remains tender rather than stringy. Strain the resulting liquid through a fine-mesh sieve to remove stray peppercorns and bone fragments before proceeding.Achieving the Texture
Whisking flour and milk together into a cold slurry prevents lumps when incorporating the mixture into hot broth. Add the slurry gradually while stirring constantly over medium heat to reach the desired thickening point. Sauté the sliced mushrooms and carrots in oil over low heat until the onions turn translucent. This initial sweat removes excess water from the vegetables so they absorb the savory stock.Finishing and Serving
Fold the shredded chicken meat, snow peas, and dairy components into the base just before serving to prevent curdling. Maintain a gentle heat and avoid boiling once the cream and soy sauce are added. Pair this hearty soup with crusty sourdough bread to balance the creamy mouthfeel of the broth.
