- 75 g chicken fillet
- 1.7-2 liters of water or broth with roots
- 3 g of rosemary
- 40 g butter
- 650 g onions
- 15 g corn flour
- 10 g of salt
Method of preparation
- In a bowl with the broth to add chicken and boil for about fifty minutes. After using the blender, grind the meat to a paste.
- Separately, in a pot, fry onions in butter, chopped lengthwise or cubes. At the end sprinkle with flour, mix well. Combine in a saucepan with the broth, meat, onions. Salt.
- For the originality of submitting sprinkle the dish with the soup and a little cheese to hold it in a microwave oven in the grill mode.