Ingredients
Bouth
- 3 piece Chicken liver
- 2 pieces Chicken thigh
- 2 twigs Rosemary
- 2 pieces Bay leaf
Seasoning
- 1/3 teaspoons Nutmeg
- Allspice
- 2 teaspoons Salt
- 150 ml Cream (10%)
Instructions
- For the soup, of course, we will need meat broth. Cook chicken thighs and chicken liver in about 1.2 liters of broth.
- To add flavor and aroma, add 2-3 fresh sprigs of rosemary and bay leaf to the meat. The broth is cooked for 20-25 minutes. After cooking, it is necessary to remove the formed film, pull out the legs, rosemary twigs and bay leaves. We leave the liver in the pan.
- Now let's do the roasting. Peel and chop the onion, garlic, carrot, pepper and pumpkin. You can't cut too shallow, it doesn't matter.
- Fry the vegetables in butter in this order: onion and garlic, then carrots, red pepper.
- Fry the pumpkin in pumpkin oil until half cooked.
- Carefully pour the fried vegetable mixture and pumpkin into the fragrant broth with liver. Add allspice and a pinch of nutmeg. Cook the soup for 20-25 minutes (check the readiness of the pumpkin, it should be soft).
- When the soup is cooked, pass it through a blender or whisk it in a combine (the nozzle, of course, is a knife). At the output we get about 1.8 liters of soup.
- Pour the soup-puree back into the pan and put it on low heat (should not boil!). Pour in the cream, add salt. Stir and keep on fire for 5 minutes.
- It is best to serve cream soup with crunchy crackers. If you cook for guests, you can decorate portions of soup with parsley leaves.