Rosemary Soup with Poultry Skewer
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 shallot (s)
- 2 tablespoon butter
- 8 sprigs rosemary
- 250 g white mushrooms
- 600 ml poultry stock
- 250 ml cream
- Salt and pepper, from the mill
- sugar
- 2 chicken breasts, skinless and boneless
- honey
- Clarified butter
Print Recipe
Pin Recipe Instructions
- Dice the shallots very finely and fry them gently in the hot butter. Clean the mushrooms and cut into cubes, add and fry them. Remove the needles from the bottom of the rosemary, just leave a little green on top. The stems are then used for the skewers. Fry the rosemary needles as well.
- Pour in the poultry stock and bring to the boil. Then take it off the stove and leave it to stand for an hour with the lid closed. Then drain the vegetables through a sieve (do not squeeze out, do not puree!). Add the cream to the soup and bring to the boil again. Season to taste with salt, pepper and sugar.
- Cut the chicken breast fillets into even cubes and stick them on the rosemary skewers. Season with salt and pepper and fry in hot clarified butter.
- Put a dollop of honey in each of 8 small jars on the bottom and pour the hot soup on top. Place the skewers over the edge of the glass and serve immediately.
- The soup can be made completely ready the day before and just heated up for serving. The skewers can be attached on the same day and fried shortly beforehand.
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