Potages Crème De Volaille Supreme
|All purpose flour||90 Milliliter|
|Chicken broth||1 Large|
|Diced cooked chicken||375 Milliliter|
|Whipping cream||500 Milliliter|
|Pepper white||1 Milliliter|
Roll out the pastry, cut into tiny various shapes, place onto a baking sheet.
Beat the egg and brush onto pastry.
Bake for 10 minutes in a preheated 400°F (180°C) oven.
In a large sauce pot heat the butter and add the flour, cook for 2 minutes over low heat.
Add the chicken broth and cooked chicken, simmer for 15 minutes.
Whip in the cream, salt and pepper, continue to simmer for 10 minutes.
Ladle soup into bowls, garnish with the puff pastries and a sprig of parsley.