Delicate vegetable soup (chicken broth)

Serves: 4

Preparation time: 35 minutes

650 g � vegetable mixture (cauliflower, carrots, green peas)

4 Art. l. � vegetable oil

375 ml � 1 package () chicken broth Campbell's� Home Klassika�

4 Art. l. � 33% fat cream

� freshly ground white pepper - to taste

20 g � butter

Vegetable Wash, peel and cut into arbitrary pieces. In a saucepan with a thick bottom or non-stick coating, heat the vegetable oil and fry the vegetables in it for 10 minutes or until light golden brown.

Drain the chicken broth through a strainer Campbell's� Home Klassika� in the pan, set aside pieces of chicken on a plate, vegetables, return to the broth. Add broth 550 ml of water. (Note: The packaging of Campbell's soup Home Classic recommended to add 750 ml of water, but in this recipe will require less water). Bring broth to a boil.

Pour the hot broth steamed vegetables so that it barely covered them. Save the remaining broth. Simmer, covered, over low heat for 10 minutes or until vegetables are tender.

With tolkushkoy or blender cook vegetable puree. Dilute his remaining broth, add the chicken pieces deferred and again bring to a boil.

Pour the cream into the soup and season with pepper and remove from heat. Stir in soup piece of butter.

Serve sweet vegetable soup (chicken soup) with fresh herbs.

Note. The soup will become even more delicate texture, if prior to the addition of pieces of chicken meat beat it with a mixer.

Note. Soup puree can use vegetables that you like best, or those that were at hand - cabbage, carrots, potatoes, and others.

Good! You can use not only fresh, but frozen vegetables - modern methods allow frozen vegetables retain all the vitamins and other nutrients, besides frozen vegetables should be washed, cleaned and cut.

100 g of 84.4 kcal, protein - 2.4 g fat - 6.8 g, carbohydrates - 3,4 g