Chicken vegetable velouté (modified texture)
Ingredients (serves 1)
- • 20 g courgette
- • 40 g carrot
- • 25 g onion
- • 80 g potato
- • 80 g chicken breast
- • 1 egg white
- • 5 g of rice flour
- • 250 mild broth
- • Fresh thyme
- • Bay leaf
Method
- 1. Peel and dice all vegetables. Slice chicken into thin strips.
- 2. Pour broth in a saucepan, add bay leaf and all vegetables except courgette. Cook for 10 minutes over low heat, then add courgette and chicken breast. Cook for 5 more minutes. Check that the vegetables are well cooked.
- 3. Strain vegetables from broth and set them aside.
- 4. Return broth to saucepan and dissolve flour in broth. Add egg white and stir. Cook for 1 minute until thickens slightly.
- 5. Add vegetables and stir.
- 6. Remove bay leaf and thyme. Purée with immersion blender until smooth and homogenous. Add broth if necessary.
- 7. Serve hot.
