Summary

Ingredients

• 120 g chicken breast, fried, from the day before
• 300 ml vegetable stock, homemade
• 1 shallot (s), alternatively normal onion
• 1 clove garlic
• 1 tomato (s)
• 1 teaspoon, leveled tomato paste
• 1 teaspoon, leveled mustard, honey
• 100 g cream cheese, 32%
• 1 tablespoon crème fraîche
• 30 g wild arlic, fresher, just the leaves
• Sea salt, from the mill
• Pepper, more colorful, from the mill
• Nutmeg, freshly grated
• Paprika powder, noble sweet
• 10 g herb butter, for the pot

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Instructions

1. Heat butter in a saucepan on medium heat. Peel the onion and garlic, dice them and sauté in the fat until translucent.
2. Tomato paste and mustard with it - sauté briefly while stirring. Deglaze with the broth, add the processed cheese in pieces to the broth, stir frequently. (Keep the stock hot, do not boil!)
3. Remove the stem from the tomato, finely dice and add to the broth.
4. Wash the wild garlic, shake dry, roll up, cut into fine strips - park on a plate.
5. Once the cheese has melted in the broth, stir in the créme fraîche - season to taste with the spices.
6. Put the meat cut into cubes in the broth, add the wild garlic - stir everything well.
7. Turn off the heat, put the lid on and let it stand for 8-10 minutes. Then it can be served.
8. With me there was fresh bread.