Soup of chicken, carrots and bulgur


Soup of chicken, carrots and bulgur

Soup of chicken, carrots and bulgur

Ingredients:

1.5 liters of chicken stock
200 grams of boiled chicken
2 large carrots (weighing about 350 grams)
2 leek stalk (white part only)
100g bulgur
1 tbsp. l. sunflower oil
25 g of butter
¼ h. Liter. ground cardamom
zest of half an orange
salt, ground black pepper

Preparation:

In the frying pan in oil and butter mixture cardamom fry for 30 seconds, add leeks and carrots, cut into small pieces. Cook over medium heat, stirring occasionally, for 8-10 minutes. Then pour into the pan half broth, bring to a boil, reduce heat and cook, covered for 15 minutes until soft carrots.

At this time, the second half of the broth bring to a boil in a separate saucepan, add bulgur and cook according to package directions until tender (about 10 minutes).

Ready chop vegetables with a blender until smooth. Connect to a clean saucepan vegetable puree soup with bulgur, chicken, cut into pieces, add 1/2 tsp finely grated orange zest and bring to a boil, add salt.

Serve and garnish with thinly sliced ​​orange peel and sprinkle with freshly ground black pepper.

Bon Appetit!

Soup of chicken, carrots and bulgur

You can leave a response, or trackback from your own site.

Leave a Reply