I tried out this recipe at least 3-4 months back, but did not find time to post the recipe in spite of the fact that quite a few friends asked for it. It is basically a trial-and-error recipe, made out of whatever was available in the fridge, but it came out well. As usual I do not remember the exact proportions, and would mention only those that I remember.The ingredients are as follows:
- Chicken pieces [approximately 250 grams]
- Butter
- 1 large Onion, finely sliced
- Salt and Pepper
- Celery leaves and stalk, chopped in small pieces
- Green peas, frozen or fresh, a cupful
- One Capsicum, cut into small dices
- Thyme, Parsley, Rosemary [optional ]
- Cornflour
- Amul Cream
Process
- Cook the chicken in 6 cups of water.
- When cooled, de-bone the chicken and shred into small pieces.
- Heat a large pot/deep pan. Put some butter and let it melt.
- Add the sliced onions and fry for some time.
- Add the diced capsicum and peas and stir fry for some time.
- Add the chicken pieces and stir fry again.
- Add the chicken stock.
- When the stock starts boiling, add salt, pepper and freshly chopped celery leaves.
- If you wish, you can add dry Thyme, Parsley and Rosemary at this time. The soup will be quite OK without these also. These dry herbs impart a special aroma to the soup.
- Take 2-3 tablespoon of cornflour and add water to make a flowing paste. Gradually add this paste to the soup to attain desired consistency. Stir continuously while adding the cornflour paste to avoid lump.
- Cool down completely, chill and serve topped with fresh cream
Many people have commented how wonderful the soup looks with the spreaded white cream! Honestly speaking, it is the result of something which I never imagined. When I made this soup, my pack of Amul fresh cream had gone stale and turned semi-liquid. Instead of the heavy cream, the semi-liquid stuff came out and spread the way it is showing in the photo :)
The soup tastes very refresing with the various greens and herbs adding to its flavour.
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