Prep: 5min | Cooking: 45min
Complexity: 1/5
ingredients:
(serves 4)
125g pancetta, finely diced
1onion, chopped
1 large carrot, chopped
1 parsnip, chopped
1 celery stick, chopped
1 garlic clove, pressed
100g frozen peas
3-4 medium potatoes, diced
2 chicken schnitzels
4 cups vegetable or poultry stock
1/4 cup white wine
1 cup milk
1 tbsp butter
1 tbsp flour
salt, pepper, olive oil
1 laurel leaf
1/4 tsp dried thyme
1 tbsp chopped fresh basil
method:
Heat a little olive oil in a crock pot. Fry the pancetta, and once it starts to release its fat, add the onion, carrots, parsnip, celery and thyme. Fry until the onion is translucent.
Add the garlic and, once aromatic, extinguish with the stock.
Add the chicken, potatoes, laurel leaf, wine, and simmer, covered, 20 min.
Meanwhile in a small pot make the roux: melt the butter and add the flour, whisking until it forms a paste. Pour in the milk little by little, whisking constantly so as to avoid clumps. Once all the milk has been added, and the roux is thick, remove it from the heat and set aside.
Remove the chicken from the soup and add the peas. Cook another 10 min, while shredding or dicing the chicken. Return it to the soup.
Temper the roux by whisking in one ladleful of the soup to it at a time. Then pour the tempered roux into the soup and mix well.
Add the basil and season soup to taste with salt and pepper.
