2 pieces of chicken thigh
1 carrot, diced
1 piece of sweet corn on the cob, pipil
1/2 red bell pepper, diced
100 grams of button mushrooms, halved sections
50 grams onion, chopped
3 tablespoons cake flour
1300 ml chicken broth
4 tablespoons of tomato paste
1 tablespoon tomato sauce
4 1/2 teaspoon salt
1 teaspoon pepper powder
1/2 teaspoon granulated sugar
50 grams of peas
50 ml heavy cream
1 teaspoon oregano
2 tablespoons butter, for sauteing
ready-made pastry shell
2 egg yolks, to spread
How to make:
Boil chicken thighs in 1500 ml of water until cooked. Remove the bones and cut into chunks. Measure 1300 ml of water broth.
Saute onion until fragrant. Add the flour. Stir until grained.
Pour the chicken broth in small increments, stirring until smooth.
Enter tomato paste, tomato sauce, salt, pepper, and sugar. Cook until boiling.
Add chicken, carrots, sweet corn, red peppers and button mushrooms. Cook until done. Towards removed, add peas, heavy cream, and oregano. Stir well. Lift.
Prepare a heat resistant dish. Pour the soup along with its contents. Cover with pastry skin. Apply egg yolk.
Put in baking pan containing a little water. Oven 15 minutes with a temperature of 200 degrees Celsius.
For 10 servings