Cauliflower Soup with Chicken

Ingredients

• 2 chicken leg quarters (The written source lists 2 leg quarters; the recording mentions 4 leg quarters. Use 2 leg quarters as specified in the ingredient list.)
• 1 cauliflower (Separated into florets.)
• 600 g potatoes (Peeled and diced; the quantity is estimated because the source does not specify it.)
• 1 onion (Chopped.)
• 2 carrots (Part of the soup vegetable mix; diced or grated.)
• 1 parsley root (Part of the soup vegetable mix; diced or grated.)
• 0.25 celeriac (Part of the soup vegetable mix; diced or grated.)
• 0.5 leek (Part of the soup vegetable mix; diced or grated.)
• 30 g butter (For sautéing the onion until translucent.)
• 2.5 L water (Cold, for covering the chicken and vegetables; the quantity is estimated.)
• 200 ml 30% cream (Added at the very end.)
• 30 g fresh dill (A generous amount, added at the end.)
• salt (To taste; the source does not specify the quantity.)
• black pepper (To taste; the source does not specify the quantity.)

Steps

1. 1

   Prepare the vegetables. Chop the onion. Dice or grate the carrots, parsley root, celeriac, and leek from the soup vegetable mix. Peel and dice the potatoes, and separate the cauliflower into florets.

2. 2

   Heat the butter in a large pot over medium heat. Add the onion and sauté, stirring, until translucent and softened, but not browned.

3. 3

   Add the diced or grated soup vegetables. Sauté for a few minutes, until the vegetables soften slightly and begin to lose their raw color.

4. 4

   Place 2 chicken leg quarters in the pot. Pour in the cold water so that the meat is covered. Season with salt and pepper.

5. 5

   Cover the pot and simmer over low heat until the chicken is very tender and begins to pull away from the bones. This should take about 45–60 minutes; the stock should simmer gently rather than boil vigorously.

6. 6

   Transfer the cooked chicken leg quarters to a cutting board or plate. Reserve the stock and keep it over low heat.

7. 7

   Add the diced potatoes to the stock. Cook for about 5 minutes.

8. 8

   Add the cauliflower florets. Cook for another approximately 5 minutes, until the potatoes and cauliflower are similarly tender but not completely falling apart.

9. 9

   Meanwhile, remove the chicken meat from the bones and skin, then tear or cut it into smaller pieces.

10. 10

    Return the picked chicken meat to the pot with the soup.

11. 11

    Pour in the 30% cream. Stir and bring the soup to a boil. Do not boil it for long after adding the cream, to preserve its creamy consistency.

12. 12

    Finally, add a generous amount of chopped fresh dill. Taste and season with additional salt and pepper if needed. Serve hot.

Notes

The written source lists 2 chicken leg quarters, while the transcription gives the number 4; the written ingredient list quantity was retained in the extraction. The quantities of potatoes, water, cream, butter, and dill were estimated because they were not specified precisely. The cream can be omitted if you want to prepare the soup without cream.

Nutrition per serving

• soup
• main course
• home cooking
• with chicken
• vegetable
• creamy
• boiled
• lunch