Servings: 4 | Time: 1 hour
- 1 chicken around 1,500 g
- 3 carrots
- 2 white onions
- 6 cloves of garlic
- 100 g of fresh ginger
- 3 sweet potatoes
- 2 stalks of celery
- 2 bay leaves
- freshly ground pepper
- 1 lemon
STEP 1 | Clean the vegetables.
STEP 2 | Cut the celery, carrots, onions, ginger and sweet potatoes into squares.
STEP 3 | Add the garlic together with the rest of the vegetables and the bay leaves to a pot.
STEP 4 | Add the whole chicken or cut into 4 pieces depending on your preferences.
STEP 5 | Add 1-1/2 litres of water or broth.
STEP 6 | Boil the soup for 45 minutes on medium heat.
STEP 7 | Remove the chicken to a plate. Chop it or pluck it with your fingers into fibers. Keep it aside warm.
STEP 8 | Grind the vegetables in the blender adding a little of the broth that we boiled the vegetables with the chicken.
STEP 9 | Put the soup back into the empty pot, squeeze the lemon and add it, season with salt and pepper and check the density of the soup.
STEP 10 | Finally, put the chicken back into the soup and simmer for 5 minutes.
STEP 11 | Equalize the velouté with the chicken in warm bowls and garnish with freshly ground pepper and some chives. Serve immediately.