Winter invites you to eat a spoon and indulge in pleasures as simple and comforting as soups. At DAP we have made dozens of them, some as famous as the stew soup, the garlic soup or the hash soup, but hardly any of them surpasses the charisma of the chicken soup.
In fact, these last two are quite similar, because they add that part of protein that also helps us nutritionally and allows the stumble to be somewhat more generous. Almost a two in one, we could say, which also does not have much culinary mystery.
However, we have found a recipe by Karlos Arguiñano that with a couple of tip tips can turn a run-of-the-mill chicken soup into a almost festive set And best of all, you don’t have to try too hard.
He doesn’t spend a lot of money either. —or not more than necessary— with the proposal of the popular and television star Karlos Arguiñano, who based on the traditional elements of a chicken soup makes it tastier and creamier.
It’s to taste, of course. Well, in this case, Beasain’s chef omits to add noodles to his soup, which also has a higher level of thickness than usual. Even so, in its tricks we will see that there are alternatives so that we do not make it too thick.
In any case, the clues that Karlos Arguiñano left in his chicken soup recipe are very easy to follow and we allow you not to spend more time in the kitchen than necessary.
Curiously, perhaps the first part of the recipe it is closer to a cream than a soup. For this reason, the Gipuzkoan chef resorts to wheat flour —first secret— to make the soup more substantial and tasty.
It begins as a kind of béchamel, melting a little butter in the pan and then cooking, stirring constantly, a pinch of wheat flour. right there add also most of the chicken breast, diced, and sautéing briefly.
After that, add the chicken broth, the ground almonds —second secret— and add salt, letting everything cook over low heat for about 20 minutes. After that time, Put all that mixture in the glass of an American blender —but it can be done in a kitchen robot, Thermomix or hand blender— and grinds it until it leaves a creamy consistency.
Finally, in a frying pan with a little oil, sauté the rest of the chicken, which will have been cut into small cubes, and adding some sliced almonds laterlightly sautéing the whole, which will be added later to the creamy chicken soup.
As it is evident that the recipe gains in calories —at the expense of both flours—, we can eliminate any of these options such as wheat flour or, if you don’t want it to be as thick, give up any of these additions or add less chicken to the shredder.
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In any case, the option of this chicken soup —or cream of chicken— is perfect with Karlos Arguiñano’s tricks to give more substance to the dishwhich we can also spice up with other natural nuts or by adding some spices such as curry or turmeric, which will also give good results.
Images | iStock bhofack2 / iStock Fotek / iStock Amarita