Delicate chicken fillet puree soup

Cream soup and cream soup are very similar, but the second is a "noble" dish, the first is an ordinary meal. She came to us from the table of a commoner, peasant or small artisan who cooked a vegetable or meat base for a long time so that it would give all its taste, aroma and useful properties.

Ingredients

• chicken fillet 250 g
• cream 150 ml
• onion 1 head
• flour 2 tablespoons
• ground black pepper
• butter
• greens
• salt

Directions

1. Cut the chicken fillet into small pieces. Fry chopped onions in a pan, add flour, fry a little more until golden brown.
2. Add the roast to the chicken broth, cook for 10 minutes. Pour in the cream, season with salt, cook for another 10 minutes. Cool and beat in a blender. Serve the chicken fillet puree soup, sprinkle with finely chopped parsley.