Hello again, I hope you are well and you want to cook, because here I present you a new recipe

Ingredients for 4 servings:

400 g vegetables (leafy vegetables), mixed (e.g. spinach, chard, mustard cabbage)
Salt
1 litre chicken broth
1 chicken breast fillet(s) with bone
1 onion(s)
2 clove/s of garlic
1 carrot(s)
2 stick/s of celery
1 tablespoon of clarified butter
Pepper from the mill
3 tablespoons lemon juice
1 tsp lemon(s), the zest, grated

Preparation

Clean and wash the leafy vegetables and blanch them in boiling salted water. Pour into a sieve, quench in ice cold and drain well.

Bring the stock to the boil. Wash and dab dry the chicken breasts and let them simmer in the broth at low heat for 10 minutes. Lift the chicken breasts out of the broth and let them cool down. Pour the broth through a fine sieve.

Peel and finely chop the onion and garlic. Clean and peel the carrot, clean and wash the celery stalks. Cut the carrot and celery in julienne.
Melt the clarified butter in a pot. Sauté the onions, garlic and julienne in it over medium heat until the onion cubes are glassy. Pour in the broth and heat it up, but do not let it boil. Cook for 20 minutes just below boiling point.
Skin the chicken breast, remove the meat from the bones and cut into fine strips. Stir the blanched leafy vegetables into the stock. Season to taste with salt, pepper, lemon juice and zest and serve not too hot.

Cut flatbread into small cubes as desired, roast in a coated pan in 1 teaspoon of clarified butter until crispy and sprinkle over the soup.

Now I wish you a good appetite!

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