Vegetable cream soup with tomatoes and chicken meatballs
Vegetable cream with tomatoes and chicken meatballs – A comforting recipe for cold days
A dish that combines warmth and divine flavors, vegetable cream with tomatoes and chicken meatballs is the perfect solution for chilly days. This recipe not only offers an explosion of tastes but also a healthy dose of nutrients. The preparation time is about 30 minutes, and the cooking time is 45 minutes, resulting in a generous serving for 4-6 people.
Before we start, let's get familiar with the ingredients and let ourselves be inspired by the history of this dish. The origins of cream soups are lost in the mists of time, but they have always been an excellent way to utilize humble ingredients, transforming them into hearty and comforting meals.
Let’s get to work!
Ingredients for vegetable cream:
- 1.5 liters chicken broth
- 2 carrots
- 2 potatoes
- 1 onion
- 2-3 cloves of garlic
- 1 tablespoon butter
- 1 tablespoon sunflower oil
- 200 ml cooking cream
- 500 ml passata with basil (thicker tomato juice)
Ingredients for meatballs:
- 500 g ground chicken breast
- Salt and pepper to taste
- 1 bunch of finely chopped fresh parsley
- 1 small egg or 1 yolk
- 1-2 tablespoons semolina (enough to bind the mixture)
- 2 tablespoons finely grated parmesan
Ingredients for pesto:
- 1 bunch of parsley
- 1 bunch of basil
- Salt and pepper
- 50 ml olive oil
- 3 tablespoons almond flakes
- 3 tablespoons grated parmesan or pecorino or matured Romanian cheese (for example, Praid)
Preparation of vegetable cream:
1. Preparing the vegetables: Start by peeling the carrots, potatoes, onion, and garlic. Cut the carrots and potatoes into small cubes for even cooking. Finely chop the onion and garlic.
2. Sautéing the vegetables: In a large pot, add the butter and sunflower oil. Let it heat over medium heat, then add the onion and garlic. Sautéing these will provide a flavorful base for the soup. Cook for 2-3 minutes until they become translucent.
3. Adding the vegetables: Add the carrots and potatoes to the pot. Sautéing the vegetables for a few minutes will intensify the flavors before adding the broth. Mix well!
4. Cooking the vegetables: Pour the chicken broth over the vegetables and bring to a boil. Cover the pot and let it simmer on low heat for 20 minutes until the vegetables are well cooked.
5. Blending the soup: Using a hand blender, blend the vegetables until you achieve a smooth cream. Add the cooking cream and passata with basil, mixing well. Season with salt and freshly ground pepper to taste. You can blend the soup again for a perfect consistency.
Preparation of meatballs:
1. Combining the ingredients: In a bowl, mix the ground chicken with parsley, the egg, and semolina. Add salt and pepper to taste, as well as the grated parmesan. Mix well until homogeneous.
2. Forming the meatballs: With wet hands, form meatballs of appropriate size. They will puff up slightly during boiling, so do not make them too big.
3. Boiling the meatballs: In a pot of boiling salted water, carefully add the meatballs. Boil them for 10-15 minutes until they become slightly golden and rise to the surface.
4. Finalizing the soup: Once the meatballs are cooked, remove them with a slotted spoon and add them to the vegetable cream. Put the soup back on the heat and let it come to a boil.
Preparation of pesto:
1. Mixing the ingredients: In a food processor, add the parsley, basil, almond flakes, and parmesan. Blend until you obtain a homogeneous paste.
2. Adding the oil: With the processor running, gradually add the olive oil. Continue blending until the pesto becomes creamy. Season with salt and pepper to taste.
Serving:
1. Adding a touch of refinement: Serve the vegetable cream in deep bowls, adding a few chicken meatballs to each portion. Garnish with a few drops of pumpkin oil for extra flavor and a few teaspoons of parsley and basil pesto.
2. Serving suggestions: You can accompany the soup with crunchy croutons or fresh bread. A light green salad on the side can add a note of freshness.
Nutritional benefits:
This recipe is full of nutritious vegetables, providing a rich supply of vitamins and minerals. Tomatoes are an excellent source of antioxidants, while chicken breast provides essential lean proteins for a balanced diet.
Frequently asked questions:
1. Can I use frozen vegetables? Yes, frozen vegetables are a good alternative and can be added directly to the soup.
2. How can I adapt the recipe for a vegetarian version? You can replace the chicken breast with tofu or chickpeas and use vegetable broth instead of chicken broth.
3. What other flavors can I add? Experiment with spices like cumin or paprika for a more intense taste.
In conclusion, vegetable cream with tomatoes and chicken meatballs is a versatile and comforting dish, perfect for chilly evenings. With every spoonful, you will feel embraced by the warm and pleasant flavors of these simple yet effective ingredients. Enjoy your meal!
In the pot where we will make the soup, add the oil and butter. Finely chop the onion and garlic and sauté them. Add the cleaned and diced vegetables (carrots and potatoes). Sauté the vegetables for 2-3 minutes, then add the chicken broth and simmer until the vegetables are well cooked. Blend the vegetables with an immersion blender, then add cooking cream, tomato juice, salt, and freshly ground pepper to taste. Blend the soup one last time with the immersion blender until the desired consistency is achieved. For the meatballs: mix the ground chicken with the other ingredients. With wet hands, form meatballs of appropriate size. Boil the meatballs in salted boiling water for 10-15 minutes. Remove the meatballs with a slotted spoon and add them to the cream soup. Place the soup with meatballs on the heat and bring it to a boil. For the pesto: put all the ingredients in a food processor. Blend until you get a paste. Season to taste with salt and pepper. Serve the cream soup with chicken meatballs, a few drops of pumpkin oil, and a little parsley and basil pesto. There is no better seasoning.
Ingredients: Salt and pepper to taste Approximately 1.5 liters chicken broth 2 carrots 2 potatoes 1 onion 2-3 cloves of garlic 1 tablespoon butter + 1 tablespoon sunflower oil 200 ml cooking cream 500 ml passata with basil (thicker tomato juice with basil) For meatballs: 500 gr chicken breast Salt and pepper to taste Finely chopped fresh parsley 1 smaller egg or 1 yolk 1-2 tablespoons semolina (enough to bind the mixture) 2 tablespoons finely grated Parmesan For pesto: 1 bunch of parsley 1 bunch of basil Salt and pepper 50 ml olive oil 3 tablespoons almond flakes 3 tablespoons grated Parmesan or Pecorino or matured Romanian cheese from Praid
