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Poultry stock
 
 
15 ServingsPTM40 min

Poultry stock


A tasty Dutch recipe. The starter contains the following ingredients: poultry, mandarin (scrubbed), chicken breast (in pieces), pistachio nuts (peeled), egg, crème fraîche, poultry meat (pot a 380 ml), vermouth (eg Nouilly Prat) and cabbage lettuce (some) .

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Directions

  1. Grate a teaspoon of orange zest from the mandarin.
  2. In the food processor, puree the chicken breast with the tangerine grater, the nuts, the egg and the crème fraîche to a smooth mass.
  3. Season with salt and pepper.
  4. Press the mandarin.
  5. Bring the fondue with 1 liter of water, the vermouth and the mandarin juice to the boil.
  6. Season with salt and pepper.
  7. Make two oval balls of the chicken pesto mixture with 2 wet teaspoons.
  8. Always wet the spoons again.
  9. Spoon the balls into the soup with a skimmer and let them cook for 3-4 minutes.
  10. Remove the balls from the soup, let them cool and store them in the refrigerator until use.
  11. Just before serving: Bring the soup back to the boil and warm the balls for 1-2 minutes.
  12. Roll up the lettuce leaves tightly and cut into very thin strips.
  13. Take the soup from the heat, sprinkle the slares and serve immediately..


Nutrition

90Calories
Sodium1% DV15mg
Fat5% DV3g
Protein22% DV11g
Carbs1% DV2g
Fiber8% DV2g

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