Eggs Benedict on asparagus with bacon and hollandaise sauce
Wash the asparagus well and cut off the woody ends. In a saucepan, add water and salt and bring the water to a boil briefly, then reduce heat to medium. Now...
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Broccoli and poultry soup
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Preparation time:
20 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
426
Calories
9 g
Carbohydrates
24 g
Protein
31 g
Fat
Ingredients:
 | Broccoli (fresh) | ⅒ (50 g) |
 | Salt, table salt, sea salt | 3 Pinch(s) |
 | Pepper (black) | 3 Pinch(s) |
 | Turmeric powder, turmeric | 1 Knife tip(s) |
 | Ginger powder | 1 Knife tip(s) |
 | Paprika powder | 1 Knife tip(s) |
 | Cream, whipped cream (30% fat) | 50 g |
 | Chicken breast, chicken breast fillet (organic quality) | 75 g |
 | Mushrooms Mushrooms (fresh) | 25 g |
 | Chicken broth (clear) | 150 ml |
 | Clarified butter | 2 Tablespoon |
 | Celery, celery stalks (fresh) | 4 ⅕ (125 g) |
 | Cream cheese (heavy cream) | 1 Teaspoon |
 | Chili pepper, hot pepper (fresh) | ½ (2,5 g) |
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Preparation:
Step 1:
Wash the chicken breast fillet well, pat dry and cut into bite-sized cubes. Wash the broccoli as well and cut into small florets. Brush the mushrooms well, clean, wash and quarter them. Wash the celery well, cut in half and dice finely.
Step 2:
Put the clarified butter in a large pot and heat it up, then turn the heat down to medium and sauté the prepared vegetables in it for about 2 minutes. Now pour the whole thing with the chicken broth and deglaze. Still add the chicken breast and bring the broth to a boil. Now cook everything for about 10 min over medium heat uncovered.
Step 3:
Wash the chili pepper and cut into fine rings and also add to the broth. Now season the soup with the spices and stir in the cream and cream cheese. After that, do not bring the soup to a boil and season again with salt and pepper.
Step 4:
Arrange and enjoy.
Macronutrient distribution:
The recipe Broccoli and poultry soup is composed of the following macronutrients.
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Kitchen utensils needed:
Cutting board
Kitchen knife
Pot
Stove
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