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Mayonnaise Cream Soup
Processing Time
20 Minutes
Portion
2 Portion
Ingredients
|
Chicken Fillet |
200 g |
|
Potatoes |
2 |
|
Carrot |
1/2 |
|
Corn Kernels |
3 tbsp |
|
Onion (finely chopped) |
1/2 |
|
Garlic (minced) |
2 cloves |
|
Italian Seasoning |
1 tsp |
|
Salt and Black Pepper |
to taste |
|
Water |
1 liter |
|
Parmesan Cheese |
1 tsp |
|
4 tbsp |
How to Make
- Boil the carrot and corn separately until cooked. Remove and drain.
- Boil the chicken breast with onion, garlic, salt, and black pepper. Remove the chicken, dice it, and set aside. Add the small diced potatoes into the chicken broth and cook until tender. Mash the potatoes in the broth using a hand mixer until smooth.
- Take a small portion of the mashed potato mixture and mix it with KEWPIE MAYONNAISE ORIGINAL until well combined, then return it to the pot. Add the Italian seasoning, diced chicken, carrot, and corn. Cook over low heat until it comes to a boil, then remove from heat.
- Serve topped with grated Parmesan cheese, ground black pepper, and chopped parsley.
