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The ingredients needed to prepare Chicken & Spring Cabbage Cream Soup:
- Use 2 small filets Anchovies
- Prepare 1 tsp Garlic
- Prepare 1/2 Onion
- Take 120 grams Cabbage
- Get 160 grams Chicken (thigh meat)
- Provide 1 tbsp Cake flour
- You need 1 dash Salt and pepper
- You need 400 ml Water
- Take 1 Cubed bouillon (or consommé soup stock)
- Get 300 ml Milk
- Prepare 1 Black pepper
- Get 1 tbsp Olive oil
Instructions to make Chicken & Spring Cabbage Cream Soup:
- Mince the anchovies and garlic. Cut the chicken into bite-sized pieces, sprinkle black pepper, and coat in flour.
- Thinly slice the onion and cut the cabbage into bite-sized pieces.
- Add olive oil, anchovies, and garlic to a pot and saute on low heat. Once fragrant, add the chicken and cook on medium heat.
- Once the chicken has browned, add the onions and cook until half-translucent. Add the cabbage and bouillon and cook on low to medium heat for about 7 minutes.
- Once the contents have cooked through, add milk and simmer on low heat for 5 minutes. Season with salt and black pepper and it's complete!
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