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Chicken and Thai vegetable soup
Recipe Suggestions
Aperitif
Savoury avocado, tomato and pepper tart with bacon
Starters
Chilled cucumber and chive soup
Chicken and Thai vegetable soup
Main course
Fresh tagliatelli with lobster and young salad leaves
Dessert
Chicken and Thai vegetable soup
Starters
Soupe de poulet
Ingredients
Measures for 6 servings:
4 chicken thighs, skin removed
200g carrots
200g turnips
200g spring onions
200g cabbage
200g yellow courgettes (zucchini)
2 sticks of celery
1 leek
1 red pepper
6 stalks of fresh parsley
water
salt and pepper
Peel, wash and cut the vegetables into small pieces
Cut the chicken into small pieces, add the vegetables and place in a pressure cooker.
Cover with cold water and season well.
Cook for 30 minutes.
Keep warm until ready to serve. Dish up together the chicken, vegetables and cooking liquid.
Wine accompaniment
Serve with
Essentiel d’Amiot