Prepare the broth. Boil the chicken with Bay leaf and salt. Remove the meat, strain the broth. The broth can be prepared in the evening, then very little time will be spent on preparation. Put the chopped potatoes in the broth, bring to a boil, reduce the heat and cook until ready.
Prepare omelet: beat eggs, cream, soy sauce.
Heat a frying pan with butter, pour the egg mixture, put the grated cheese on top. On a small fire bake an omelet with one hand. Remove the spatula on the Board and roll into a roll, cheese inside.
Chop onions finely and fry in a frying pan with heated vegetable oil, add grated carrots, stir and pour soy sauce.
Add cauliflower and green peas. My cauliflower is boiled and frozen. Rinse under running water, thus remove the ice. Canned peas. Return the chicken pieces to the soup. All together boil two or three minutes on low heat. Cover, turn off the heat and let stand for 5-10 minutes.
The finished soup spill on plates. Omelet roll cut into rings, spread on top of the soup, sprinkle with chopped herbs.