French puree soup

1 serving


Clean the onions, carrots and parsley roots, wash and grind. Pour the processed chicken carcass with cold water, quickly bring to a boil, remove the foam, add vegetables and cook over medium heat for 1-
1. 5 hours. Then remove the chicken, separate the meat from the bones, pass it through a meat grinder and wipe it through a sieve, and strain the broth. Warm the flour in half the butter until a pleasant nut aroma appears, dilute with a little warm broth and rub thoroughly so that there are no lumps. Put the chicken puree, flour dressing and salt in the hot chicken broth, mix well and warm almost to a boil. Rinse the spinach, remove the veins and cut into strips. Scald the tomato with boiling water, remove the skin, and cut the flesh into wedges. Rinse the asparagus, boil for 2-3 minutes in boiling water, remove, put in the soup, add spinach and tomato and bring to a boil. Season the soup with butter and a mixture of raw yolk and cream or milk before serving.