Our recipe for spring juice with minced vegetables and chicken

Our recipe for spring juice with minced vegetables and chicken

We can never say how satisfying, healthy and fantastic the taste is in preparing your soup. Convenient to use, most bolt cubes are made up of less than stellar components. After all, preparing home-made juice takes a lot less time than you can imagine. This delicious spring and delicious “bouillon meal” recipe can be made in less than an hour.

Difficulty: Easy

Time: 50 minutes

Cost / pers. : 3 euros

Ingredients for 4 people

• 2 new onions

• 2 cloves garlic

• 1 bunch of parsley

• 1 bunch of basil

• 1 lemon

• 2 chicken fillets

• 300 gr peas (or 100 gr with peel)

• 2 small onions

• 1 C. in s. coarse salt

• 1 small piece of parmesan

• 1 handful of green olives without seeds

• 4 tablespoons. in s. olive oil + a little for service

• Pepper

Recipe steps

1. Small work in the kitchen

Peel the onions and garlic cloves. Chisel them. Reserve the tops of the onions for the finish.

Chop the basil and parsley. Save the cuttings for stock and leaves for finishing.

Finely chop the lemon peel and then squeeze.

2. Cooking

Heat a frying pan with oil and then sauté the garlic and onion for 2 minutes, add the herb stalks, parmesan peel, 2 liters of water, lemon juice and coarse salt.

Bring to the boil, add the whole chicken fillets and simmer for 20 minutes.

3. Approval

Peel a squash, grate it and chop the spring onions. Add them to the broth and cook for 5 to 10 minutes.

Chop the olives, remove the chicken from the juice and fry. Remove the grass stalks and toss over the compost.

Turn the minced chicken into the juice and let it heat up for a few minutes.

4. Darka

Serve the juice with lemon peel, olives, pieces of parmesan, herb leaves and tops of minced onions and a few drops of olive oil, pepper and it’s ready!

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