FIELD: food production process.
SUBSTANCE: proposed soup preserve is prepared as follows: leeks are cut and sautéed in melted butter; carrots are blanched and chopped; garlic is blanched and strained; green parsley, dill and celeries are cut and frozen; green basil and bergamot mint leaves are frozen and minced; chicken fillet is cut; walnut kernels are ground. The above-mentioned ingredients are mixed with orange juice, culinary salt and hot black pepper under oxygen-free conditions. The resultant mixture and bone broth are packaged, vacuum-sealed and sterilised.
EFFECT: improved digestibility.
