3 tbsp (45 ml) plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt milk
1.1 1itre (2 pt) chicken stock
4 oz (100 g) cooked chicken meat, diced
salt and pepper
1 tsp (5 ml) lemon juice
grated nutmeg
2 tbsp (30 ml) cream
2/3 cup (150 ml) 1/4 pt milk
1.1 1itre (2 pt) chicken stock
4 oz (100 g) cooked chicken meat, diced
salt and pepper
1 tsp (5 ml) lemon juice
grated nutmeg
2 tbsp (30 ml) cream
accompaniments
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method
1. Blend the flour with a little of the milk to a smooth cream. Boil the stock and pour it on to the blended mixture, stirring well.
2. Return it to the pan and simmer gently for about 20 minutes.
3. Stir in the chicken meat, seasoning, lemon juice and a little nutmeg.
4. Mix the rest of the milk with the cream and stir it into the soup; re-heat without boiling.
5. The stock can be made from the carcass of a roast chicken and the meat can be the trimmings from it.
6. Alternatively, chicken bouillon cubes and ready-cooked chicken can be used.
2. Return it to the pan and simmer gently for about 20 minutes.
3. Stir in the chicken meat, seasoning, lemon juice and a little nutmeg.
4. Mix the rest of the milk with the cream and stir it into the soup; re-heat without boiling.
5. The stock can be made from the carcass of a roast chicken and the meat can be the trimmings from it.
6. Alternatively, chicken bouillon cubes and ready-cooked chicken can be used.
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