Summary

Ingredients

• 4 tablespoon butter
• 8 shallot (s), cut into rings
• 2 carrots, thinly sliced
• 2 stalks celery, cut into thin slices
• 250 g chicken breasts without skin and bones, finely diced
• 3 lemon (s), untreated
• 1 ½ liters chicken broth
• salt
• Pepper from the grinder
• 150 ml cream
• Parsley, fresh
• Lemon (s), sliced for garnish

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Instructions

1. Melt the butter in a saucepan and gently fry the meat in it for 8 minutes. Take the meat out of the pot and set aside. Then lightly sear the shallots and the vegetables, do not brown them.
2. Peel the lemons thinly and blanch the zest for about 3 minutes in sparkling water.
3. Squeeze the lemon juice.
4. Put the lemon juice and zest in a saucepan with the chicken stock.
5. Slowly bring the broth to the boil and add the braised shallots and vegetables and cook gently for 15 minutes.
6. Let the soup cool down a little and mix with the hand blender. Then gently warm up again and add the cream, mix again briefly but do not let it boil, otherwise the cream will curdle. Finally add the chicken and garnish with lemon wedges.