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Cooking
Step 1
1. Wash the chicken, cut into pieces, put in a pot of water and bring to a boil. Skim off the foam with a slotted spoon. Add the onion and carrot, bay leaf, salt and pepper, peeled and baked in a dry frying pan, to the broth. Reduce heat and simmer until chicken is tender, 30 minutes. Strain the broth. Cover the chicken and set aside. 2. Peel and finely chop the second onion, parsnips and apples. Heat vegetable oil in a saucepan, add onions, parsnips and apples and cook for 15 minutes. over low heat, stirring occasionally. Finely chop the cilantro. Add to vegetables. Pour 1 liter of chicken broth and milk into a saucepan. Bring to a boil, cook for 25 minutes. 3. Pour the soup into a blender bowl and puree. Return to the pot, season with salt and pepper to taste and heat to desired temperature. Divide the chicken into small pieces on a plate. Pour in the soup and serve.
Ingredients
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