When someone sneezes, the first thing that they are served by their parents is chicken soup. It is a very effective way to treat the flu, or even a sore throat. There are plenty of ways to make chicken soup, and blending it is one of those ways.
Recipe #1 For Chicken Soup In A BlenderTo make this chicken soup, take 2 cups of chicken broth, 1 chicken thigh, 2 tbsps carrot puree and spinach puree, 1 tbsp of acorn squash puree and salt. Take a medium saucepan, and boil the chicken broth; add the chicken thigh to the broth and then simmer it until it is cooked properly. Remove the chicken from the bone, and then allow it to cool a little; then cut it into pieces. Take the chicken pieces and put them in a high power blender, with the broth. Blend the mixture until the chicken pieces are shredded, and then put the mixture back in the pot.
Even though carrot and spinach puree are optional ingredients, they can still make the chicken soup very nutritious. Add them to the pot, along with squash puree and then season according to taste. Make sure that the chicken soup is properly heated and then garnish it using chopped cilantro. Also go and check out the can you beat egg whites in a blender – check out the post right here.
Recipe #2 For Chicken Soup In A BlenderFor this recipe, take 30grams of unsalted butter and heat it in a saucepan. Add 4 finely chopped leeks, 1 finely chopped celery stick and 1 finely chopped garlic cove. Sauté the ingredients for some minutes, and makes sure that they become soft. Then pour in 500ml chicken stock and 250ml whole milk. Add a large sprig of tarragon to the mixture and then season using sea salt and ground white pepper. Simmer the contents for at least 15 minutes, and then take it off heat.
Take out the tarragon sprig from the soup, and pour the soup in the blender. Cut 1 breast chicken (cooked) and add it to the blender. Blend until the chicken and soup becomes smooth. Put the soup back in the saucepan, heat gently and then grate a little nutmeg in it, along with more white pepper. Whisk 50ml double cream and 1 egg yolk until smooth, and when the soup is piping hot, add the cream and the yolk mixture to the soup. Make sure that the ingredients have perfectly combined with the soup.