Chicken puree soup with tangerines

1 serving


Rinse the prepared chicken, lower it into a pan of cold water, boil quickly, remove the foam, salt and cook at low boiling until the meat is ready. Then remove the carcass, separate the meat from the bones, set aside the fillet, and pass the rest of the meat two to three times through the meat grinder and, adding 2-3 tablespoons of chilled broth, wipe through a sieve. Strain the broth. Brown the flour with half of the butter, dilute 4 glasses of hot broth, mix well so that there are no lumps, bring to a boil and boil for 1-3 minutes. Strain the resulting sauce, add chicken puree to it, stir well and, if the soup is too thick, dilute it with hot broth and boil again. Add to the finished soup, season with the remaining butter and a mixture of raw egg yolks and milk or cream. Peel tangerines and disassemble them into wedges. When served, put finely chopped chicken fillet in each plate, pour in the soup and garnish with tangerines. Separately, croutons or small crackers can be served.