Chicken Nugget Soup

Ingredients:

• 450 g of minced chicken
• 6 cups lightly salted chicken broth
• 1 head of cauliflower, cut into florets
• 0.5 cup plain breadcrumbs
• 3 tablespoons grated Pecorino Romano cheese
• 1/4 cup sour cream + extra for serving
• 4 green onions, coarsely chopped
• 2 cloves garlic, finely chopped
• 2 tsp finely grated lemon zest (from 1 lemon)
• 1 tbsp. l. olive oil
• 2 cups of sour milk or kefir
• Paprika, for sprinkling

Preparation:

1. Heat the broth in a large saucepan over medium heat. Add the cauliflower and simmer until tender, about 15 minutes. Using an immersion blender, puree the cauliflower, leaving some chunks.
   
   Alternatively, use a slotted spoon to transfer the florets to a blender or food processor and puree. Return the cauliflower puree to the saucepan.
2. In a medium bowl, combine ground chicken, breadcrumbs, pecorino, 1 tablespoon sour cream, half a green onion, garlic, 1 teaspoon lemon zest, 1 teaspoon salt and 1/4 teaspoon black pepper. Form the mixture into 25 small flat nuggets.
3. Heat olive oil in a large nonstick skillet over medium-high heat. Add the nuggets and cook, shaking the pan, until all the nuggets are golden brown, 3-4 minutes. Remove from the skillet.
4. Bring the cauliflower puree to a boil. Add 1 teaspoon of salt and the remaining 1 teaspoon of lemon zest. Add the nuggets and cover. Reduce heat and simmer until the nuggets are cooked through, about 10 minutes.
5. Pour 1 cup of hot soup into a medium bowl. Stir the remaining 3 tablespoons of sour cream into the soup, then pour the mixture back into the pan. Stir in the soured milk and remaining green onions. Ladle the soup into bowls and sprinkle with paprika.
   
   

   Note

   
   When blending hot liquid, let it cool for about 5 minutes first, then pour it into the blender, filling the bowl only halfway. Cover with a lid, leaving one corner slightly open. Cover the lid with a kitchen towel to prevent splashes, and blend until smooth.