:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/BxIOC1jfPm0fr-xaP812/2c2dd307af5800726f986793d7b5ab.jpeg "Chips in soup")
Source: Pixabay: RitaE
Chips in soup
Chicken soup is one of my favourite family meals, which I learned from my mum. The smell she creates in the kitchen always brings me back to my childhood. The feeling of motherly love and care in a spoonful of soup is priceless.
Ingredients
- 1 large Head of onion
- 1 knot Parsley green
- 2 Medium carrot
- 2 Medium parsley
- 50 g celery
- 400 g Beef (shoulder is best)
- 150 g Wheat flour
- 1 egg
- Salt, pepper
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Directions
Wash the meat, put it in a large pot, add enough water to cover it and cook for about 1 hour. It is very important that the meat is tender so that it will fall apart easily in the soup. I check this by sticking a knife into the meat. If it goes in easily, it's good.
Meanwhile, prepare the vegetables: wash and chop them. I usually cut them very small, but the taste of the soup is greatly reduced by the size of the vegetables.
When the meat is tender, add the vegetables and season with salt and pepper. It's very easy to forget to season the meat, but it's important to season it at the beginning of the soup so that the flavours blend well.
Prepare the chips: mix the flour and egg together and whisk into the soup. It is very important that the chips are not too big, as they will puff up in the soup.
Cook the soup for about 15 minutes more, until the chips are tender. In my family, chipotle soup is always part of the daily menu, and I hope you'll love this recipe in your family home too!
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