Hearty Quince Soup with Chickpeas and Okra
Soups • European
Description
This recipe was shared by chef Emily Johnson from a popular American restaurant.
Ingredients
- Skin-On Chicken Breasts 15 oz
- Onion 5 oz
- Orange Bell Peppers 5 oz
- Chinese green beans 5 oz
- Okra 5 oz
- Chickpea 10 oz
- Olive Oil 5 fl oz
- Butter 5 oz
- Garlic 0 oz
- Passata Tomato Sauce 0 oz
- Adjika 5 oz
- Chicken Broth 5 qt
- Quince 20 oz
- Salt to taste
- Ground Black Pepper to taste
- Dried Rosemary to taste
- Thyme to taste
- Cilantro to taste
- Wheat Flour 1 tablespoon
Step-by-Step Guide
Step 1
Rinse the chicken breast, pat dry with a towel, and slice thinly.
Step 2
Finely chop the onion and bell pepper.
Step 3
Thaw the green beans and okra.
Step 4
In a pot, sauté the chicken until golden brown in a mixture of butter and olive oil. Remove to a plate.
Step 5
In the same oil, sauté the onion, pepper, garlic, and spices.
Step 6
Add the okra and green beans, and sauté for 5 minutes.
Step 7
Add the tomato paste and adjika, along with a little flour. Mix everything well and sauté over medium heat.
Step 8
Pour in the broth and bring to a boil.
Step 9
Wash the quince and cut it into pieces.
Step 10
Add the quince, chickpeas, chicken, spices, and herbs to the pot.
Step 11
Bring to a boil and remove from heat. The soup is ready.
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