Soupe au poulet



  • 60 g (0,132 LBS) chicken fillet
  • 1 large potato
  • 4 slices of bacon
  • 2 chicory
  • ½ liter of milk
  • 20 g (0,044 LBS) butter
  • Chive
  • Salt pepper


Cut the chicken into small pieces.

Peel, wash and cut the potato.

Chop 2 slices of bacon and the endive.

In a skillet, brown the endive and the butter for a few minutes before adding chicken, potato, bacon and milk.

Season with salt and pepper, bring to the boil and simmer for twenty minutes.

Mix the mixture.

If too thick for your taste, dilute with a little water until you get of desired texture and reheat.

Present the soup decorated with pieces of grilled bacon and chopped chives.


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