The broth with white bread crisps is a traditional dish. Try flavoring the same broth with ‘Bon Chance’ semi-rye bread crisps, and this different twist of an old soup will pleasantly surprise you.
The broth with white bread crisps is a traditional dish. Try flavoring the same broth with ‘Bon Chance’ semi-rye bread crisps, and this different twist of an old soup will pleasantly surprise you.
Ingredients
0.5 kg of chicken (wings, necks, backs)
1 onion
2 l of water
1 carrot
1 small celeriac
1 laurel leave
1 spoon of olive oil
A couple of black peppercorns
A couple of thyme twigs
For serving:
Bon Chance bread crisps
Chopped garlic
Cut fresh parsley or dill
Preparation
Fry already cut chicken and onions in a soup pot with some oil, add water after some time, then put the cut carrots and celeriac in together with seasonings and cook at a low heat for approximately 1.5 h.
After that take the cooked broth, strain it through a mesh strainer, leave it until it cools off and put it in a refrigerator. After a couple of hours, skim the layer of fat, whichis formed in the refrigerator, off and heat the broth. Serve it in a cup with fresh dill, parsley or garlic and ‘Bon Chance’ bread crisps sprinkled on top.