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That is based mostly on the Hungarian sauté hen paprika, however I’ve made it right into a soup utilizing leftover roast hen. You may take the meat off the bones and make the inventory utilizing the carcass. Add egg noodles – comparable to tagliatelle – or depart it plain. In lots of Central and Jap European international locations, it’s widespread to make hen soup from Sunday’s roast to eat on Monday.
Timings
Prep time: 5 minutes
Cook dinner time: 40 minutes
Serves
4-6
Substances
- 1 tbsp sunflower oil
- 10g butter
- 1 onion, chopped
- 3 peppers, a mixture of each pink and inexperienced, deseeded and chopped
- 3 garlic cloves, grated to a purée
- ½ tbsp scorching paprika
- ½ tbsp candy paprika
- 2 tsp flour
- ½ x 400g tin chopped tomatoes (Mutti Polpa, if you may get it)
- 1 litre hen inventory
- 250g cooked hen, torn (much less is ok if that’s all you could have)
- 4 tbsp roughly chopped flat-leaf parsley, plus extra to serve
- bitter cream, to serve
Technique
- Warmth the oil and butter in a saucepan and sauté the onion and peppers over a medium warmth till they’re mushy and the onion is golden. Add the garlic after which prepare dinner for an additional couple of minutes.
- Stir within the spices and prepare dinner for a couple of minutes extra, then add the flour and stir all the things collectively.
- Add the tomatoes and inventory, and produce to the boil. Flip the warmth down, season and simmer the soup for about quarter-hour. Examine the seasoning and spicing, and alter it if it’s good to.
- Season the hen, add it and the parsley to the soup, and warmth all the things by means of.
- Serve, including a spoonful of bitter cream to every bowl. You may barely swirl it to see the paprika-red broth marble the cream, should you like.
- Scatter a little bit extra parsley on high.
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