Cream of Chicken Soup #2 recipe
information
Calories 165 per portion,
Preparation time, 5 minutes,
Cooking time 1 hour 10 minutes
ingredients
1 chicken carcass
1 onion bouquet garni
1.15 litres (2 pints) chicken stock
about 100 g (4 oz) cooked chicken
300 ml (1/2 pint) milk
50 g (2 oz) plain flour
2 tablespoons water
1 tablespoon lemon juice
1/4 teaspoon grated nutmeg
salt and pepper
150 ml (1/4 pint) single cream
croutons to garnish
1 onion bouquet garni
1.15 litres (2 pints) chicken stock
about 100 g (4 oz) cooked chicken
300 ml (1/2 pint) milk
50 g (2 oz) plain flour
2 tablespoons water
1 tablespoon lemon juice
1/4 teaspoon grated nutmeg
salt and pepper
150 ml (1/4 pint) single cream
croutons to garnish
accompaniments
(you may also need these recipes)
method
1. Simmer the carcass, onion and bouquet garni in the stock for an hour. Strain the liquid, return to the saucepan.
2. Neatly dice the cooked chicken meat. Add the chicken meat and milk to the stock.
3. Blend the flour with the water, then slowly add the mixture to the stock, stirring all the time. Bring to the boil, reduce the heat and simmer gently for 10 minutes. Season the soup with lemon juice, nutmeg, salt and pepper.
4. Stir in the cream, pour the soup into individual soup bowls and garnish with croutons.
2. Neatly dice the cooked chicken meat. Add the chicken meat and milk to the stock.
3. Blend the flour with the water, then slowly add the mixture to the stock, stirring all the time. Bring to the boil, reduce the heat and simmer gently for 10 minutes. Season the soup with lemon juice, nutmeg, salt and pepper.
4. Stir in the cream, pour the soup into individual soup bowls and garnish with croutons.
serving amount
serves 6
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