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Soups and Starters Recipes -
Cream of Chicken
Soup Recipe
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Soups and Starters
Recipes
-
Cream of Chicken
Soup Recipe
Ingredients
Serve
6
-
500 g/1 lb
chicken pieces, skinned
-
1 onion,
chopped
-
1 garlic clove,
chopped
-
1 leek, sliced
-
2 carrots,
thinly sliced
-
1 celery stick,
sliced
-
600 ml/1 pint water
-
600 ml/1 pint Chicken
Stock
-
150
ml/1/4
pint single
cream salt
and pepper
To garnish:
Method:
-
Place the chicken pieces in a large saucepan.
Add the onion, garlic and remaining vegetables.
Season to taste with salt and pepper.
-
Add the
water and bring to the boil over a low heat,
skimming off any scum that rises to the surface.
Cover and simmer over a low heat for 30 minutes.
-
Stir in the stock and bring to the boil. Lower
the heat, cover and simmer for a further 30
minutes. Adjust the seasoning, if necessary.
-
Lift out the chicken pieces with a slotted
spoon. Remove and discard the bones. Place the
meat in a food processor or blender.
-
Add the
soup and process until smooth (this may be done
in batches). Return the soup to the pan. If it
is too thick, thin it down with a little more
stock or water.
-
Stir in the cream and heat
through, but do not let the soup boil. Serve
sprinkled with chopped parsley and paprika.
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