Carrot puree soup with chicken fillet

An uncomplicated dish with just a few ingredients.

Ingredients

• carrots 350 g
• chicken fillet ½ pc.
• onions 120 g
• 1 bunch parsley
• vegetable oil 25 g
• Bay leaf
• black peppercorns
• sea ​​salt

Directions

1. Defrost the chicken, rinse, put in a saucepan and cover with water.
2. Add bay leaves and peas.
3. Cook everything together for about half an hour.
4. Peel the carrots, cut into slices, rinse the parsley and chop finely or tear with your hands.
5. Remove the chicken from the pan.
6. Strain the broth, pour back into the pan, add the parsley and carrots, cook until the carrots are soft.
7. Cut onions into half rings, fry in vegetable oil in a pan with chopped garlic.
8. Add vegetables to soup, cook for ten minutes.
9. Remove the ingredients with a slotted spoon, mix in a blender in mashed potatoes.
10. Cut the chicken into pieces.
11. Pour soup into bowls, add chicken, garnish with herbs.