Chicken offal soup with tarragon

 Ingredients: 300 g offal (hearts, gizzards) 2 carrots 1 parsley root 1 onion 1/4 celery (medium size) 1 bell pepper 300 ml sour cream 2 egg yolks 50 g rice (about 2 tablespoons) salt, seasoning 1 bunch of tarragon (or 2 teaspoons dried tarragon) 50 ml vinegar or lemon juice

Chicken hearts are a savory and versatile ingredient, perfect for creating a delicious soup rich in flavors and nutrients. Before you start, make sure you have all the ingredients ready. Wash the hearts well, clean them, and cut them in half to remove any traces of blood left. This step is essential as it will help achieve a clear and appetizing soup.

In a large pot, bring 2.5 liters of water with a little salt to a boil. When the water starts to boil, add the hearts and don’t forget to remove the foam that forms on the surface. This will help maintain a clean and delicious soup. In the meantime, prepare the rice: choose it carefully, wash it under a stream of cold water to remove impurities and reduce starch, then let it soak in cold water.

Prepare the vegetables: peel the onion, carrot, and bell pepper, then wash them and cut them into small cubes. These vegetables will add a pleasant texture and intense flavor to your soup. After about 15 minutes of adding the hearts to the water, when they are almost cooked, add the chopped vegetables. Let them boil together for a few minutes so that the flavors combine.

When the vegetables are almost cooked, add the rice to the pot as well. Continue to boil everything together, stirring occasionally to prevent the rice from sticking to the bottom of the pot. Once the rice is cooked, adjust the soup's taste with salt and Delikat, then add 50 ml of vinegar and the 2 teaspoons of dried tarragon. The tarragon will add a special aromatic note, and the vinegar will balance the taste, providing a pleasant acidity.

While the soup is boiling, prepare a creamy sauce from two egg yolks that you whisk with sour cream. Thin the mixture with a few tablespoons of hot soup broth, adding gradually to prevent the eggs from curdling. Once you have a homogeneous composition, pour it into the pot, stirring continuously. Let the soup boil for a few more minutes until it becomes creamy and aromatic.

If you have tarragon preserved in vinegar, do not add extra vinegar, as the taste will already be intensified. This heart soup is perfect for a family meal or to impress guests. Serve it hot, alongside fresh bread or polenta, and enjoy every spoonful. Bon appétit!

 Tags:  eggs onion greenery chicken carrots rice soups pepper sour cream lemon gluten-free recipes