Ingredients:
- Cream cheese 300 grams
- Potato 300 grams
- Carrot 1 piece
- Bay leaf 2 leaves
- Chicken fillet 300 grams
- Butter 1 tbsp
- Parsley root 1 piece
- Small vermicelli 4 tbsp. spoons
- Salt, black pepper to taste
- Dry basil 1 tsp
Cooking method:
Step 1. Cook the vegetable broth. In boiling water we put peeled and chopped pieces of carrots and potatoes. Put the whole onion and parsley root. Cook for 30 minutes on low heat.
Step 2 Finely chop the chicken fillet.
Step 3 We spread all the vegetables from the broth. Put the potatoes in a separate plate (parsley root, onion and carrots are no longer needed). Add chopped dry basil, bay leaf, black pepper and salt to the broth.
Step 4 Grind boiled potatoes until small pieces are formed and add to the pan where the chicken has already been cooked.
Step 5 On a preheated dry (no need to add oil) pour the vermicelli into the pan. Fry until golden brown.
Step 6 Rub the melted cheese on a coarse grater. To make the cheese easier to rub, first put it in the freezer for a while (so it’s easier to grate).
Step 7 Add the grated cheese to the pan in small portions, constantly mix.
Step 8 When the cheese is completely dissolved, add the prepared vermicelli and cook for another 1 minute. After removing the soup from the heat, add a piece of butter. Cover with a lid and let it brew.
Bon Appetit!
