Nutmeg Flavored Cream Of Chicken Soup
|Chicken stock||2 Pint (1 Liter)|
|Cooked chicken||4 Ounce (125 Gram)|
|Milk||1⁄2 Pint (300 Milliliter)|
|Plain flour||2 Ounce (50 Gram)|
|Lemon juice||1 Tablespoon|
|Croutons||1 Cup (16 tbs)|
|Flat leaf parsley||1⁄4 Cup (4 tbs)|
|Grated nutmeg||2 Teaspoon|
|Lemon wedges||2 (To Serve)|
1. Put the carcass, onion and bouquet garni into a saucepan with the stock. Simmer for about 1 hour. Strain the liquid and return it to the saucepan.
2. Neatly dice the cooked chicken meat and add to the stock with the milk. Blend the flour with the measured water, then slowly add the mixture to the stock, stirring constantly. Bring to the boil, then lower the heat and simmer gently for 10 minutes. Season the soup with lemon juice, nutmeg and salt and pepper to taste.
3. Pour the soup into warmed soup bowls, pour over the cream and garnish with croutons, flat leaf parsley sprigs and some grated nutmeg.