Chicken puree soup with pistachios

1 serving


Fold the gutted and washed chicken into a saucepan, pour cold water, bring to the boil quickly, remove the foam, salt and cook over medium heat for 1-
1. 5 hours, adding laurel leaf at the end. Then remove the carcass, separate the meat from the bones, pass it through a meat grinder and wipe it through a sieve, and strain the broth. Rinse the rice, dry, pour into a saucepan with half the warmed oil and fry, stirring, for a few minutes. Then add the hot chicken stock and, occasionally interfering, heat it to a boil. Cook over medium heat until the rice is cooked, then add the meat puree to the soup. Scald the pistachios with boiling water, peel, place on a baking sheet and dry in the oven at a temperature of 50-60 "C. Then grind them with a mixer, mix until homogeneous with the remaining butter and wipe through a sieve. Stir the egg yolk well with the cream, pour this mixture into the finished soup, put pistachio mash there, stir and serve.