Chilled Chicken Cream Soup
|Chicken stock||5 Cup (80 tbs)|
|Cooked chicken breast||1⁄2 Pound|
|Light cream||1 1⁄4 Cup (20 tbs)|
|Chopped chives||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
Put the stock into a pan, add the onions or leeks, potatoes, bouquet garni and a little seasoning.
Simmer for about 20 minutes.
Add the chicken and continue cooking for a further 10 minutes.
Remove the bouquet garni, then puree the mixture in a blender.
Add the cream, more seasoning, and a generous amount of chives and parsley.