Chicken Ragout Soup

Chicken ragout soup is a creamy, vegetable-filled soup with plenty in it – filling, yet pleasantly light.

1. Chop the onion finely and sweat it glassy in the cooking oil, then add the diced chicken breast fillet.

2. After a short fry add the carrot and parsley root cut into rounds and the diced celeriac, then pour in the water.

3. Season with salt and pepper, and cook the vegetables until almost tender, then add the sliced button mushrooms and the green peas.

4. Mix the flour smooth with the cooking cream, thin it with a few spoons of hot soup, then pour it in to thicken the soup.

5. Simmer together for a few minutes, and serve sprinkled generously with chopped parsley.

Tip: Always temper the cream thickening with a few spoons of hot soup before pouring it into the pot – this way it does not split.