Hot Cream Of Chicken Soup
|Chicken stock||4 Cup (64 tbs) (Basic)|
|Finely chopped celery||2 Cup (32 tbs)|
|Garlic clove||1 Small, pressed|
|Half and half||3⁄4 Cup (12 tbs)|
|Ground white pepper||To Taste|
|Minced cooked chicken||2 Cup (32 tbs)|
|Finely grated parmesan cheese||1⁄2 Cup (8 tbs)|
Pour stock into large saucepan; bring to boil.
Add celery and garlic; simmer 10 minutes or until tender.
Pour into blender or food processor.
container; process until pureed.
Return to saucepan.
Add cream, salt, and pepper; bring just to boiling point.
Stir in chicken and cheese; heat, stirring, until cheese is melted and soup well blended.