Minestrone Creamy Soup

Name: Minestrone Creamy Soup
Prep time: 90 min
Cook time: 90 min
Yield: 5
Cuisine: Italiana
Ingredients: 1/2 boneless chicken breast; 1 teaspoon salt; 1/2 teaspoons paprika; 2 teaspoons oregano; 1/2 tablespoons sea salt; 3 tablespoons corn oil; 1 package farfalle pasta, The modern; 2 zucchini; 2 carrots; 1 cauliflower, little; 1 broccoli, little; 1/4 white onions; 1 clove garlic; 100 grams mushroom; 5 tomatoes; 1 tablespoon butter; 3 1/2 tablespoons dry chicken broth or bouillon; 2 leaves bay (laurel); aromatic herbs; 1 twig basil; 1 teaspoon ground black pepper

30 mins

Half

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Victor M. Hernandez S.

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The first time I went to an Italian restaurant, I remember being fascinated because the aroma and the nuances of flavors in your mouth, leave you amazed, it was very small, but I still have that feeling in mind, of the soup that I ate with my parents after celebrating my birthday, that's why I wanted to create my own recipe, combining the ingredients that I like along with the heat of that moment as a family.

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Ingredients

5 portions

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Preparation

Gather and have at hand all your ingredients and utensils.

Clean the chicken breast and cut into small strips, sprinkle 1 teaspoon of salt, ½ teaspoon of paprika, 1 teaspoon of ground oregano. Store it in the refrigerator so that it is marine while you prepare the rest of the ingredients.

Boil 1 liter of water with ½ tablespoon of grain salt and 1 tablespoon of oil. Once it has boiled add a bundle of soup bow, stir so it does not stick. When it is ready it drains into a strainer.

Wash, peel and disinfect carrots and zucchini. Cut them into small cubes.

Wash and cut the broccoli and cauliflower into small trees.

Finely chop ¼ of white onion and 1 clove of garlic.

Clean and cut sliced mushrooms.

Blend 5 gourd tomatoes with 2 cups of water.

In a pan or deep casserole put to heat 2 tablespoons of oil. Once hot empty the chicken and cook until golden brown.

Remove the chicken and add a tablespoon of butter, let it melt and add the onion and garlic. Pour the liquefied tomatoes and add 2 ½ cups of water and 3 ½ tablespoons of chicken powder, let it heat until it boils.

Add the herbs, 2 bay leaves, the basil sprigs and carrots, boil for 5 minutes. Add the broccoli and cauliflower, allow it to boil for another 5 minutes.

Add zucchini, mushrooms, chicken and soup. Mix everything well and pour 250 ml of whipping cream, stir to integrate everything perfectly. Sprinkle a teaspoon of oregano powder and boil for another 5 minutes.

Turn off the fire, remove the herbs of smell, bay leaves and basil sprig. Sprinkle 1 teaspoon ground black pepper. Serves hot