Try sous vide chicken soup with vegetables using this cooking recipe. You'll see this soup becoming an essential part of your menu.
Ingredients
Serves: –+
- Kurrat 1 stalk
- Cauliflower half a loaf
- Field mushroom 1 piece
- Chicken stock
- Herbes de Provence 1 tsp
- Fresh spinach 4 cups
- Sous vide chicken breast fillet 2 pcs
Method
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Chop and mix kurrat, cauliflower and mushrooms. Put everything in one or more vacuum cooking bags and deaerate it. Immerse the bags into a preheated water bath and cook at 80°C for 60 minutes.
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After vegetables are done, take them out and cool them down in ice water for 20 minutes. Then place them in a fridge for a while.
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Take a large saucepan and add chicken stock there together with seasonings. Boil the broth then add the spinach and cook for 2-3 minutes.
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Reduce heat, add sous vide chicken fillet and vegetables. Use a wooden spoon to stir. Serve immediately.
