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Nutmeg Flavored Cream Of Chicken Soup

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Ingredients
  Chicken carcass 1
  Onion 1
  Bouquet garni 1
  Chicken stock 2 Pint (1 Liter)
  Cooked chicken 4 Ounce (125 Gram)
  Milk 1⁄2 Pint (300 Milliliter)
  Plain flour 2 Ounce (50 Gram)
  Water 2 Tablespoon
  Lemon juice 1 Tablespoon
For garnish
  Croutons 1 Cup (16 tbs)
  Flat leaf parsley 1⁄4 Cup (4 tbs)
  Grated nutmeg 2 Teaspoon
  Lemon wedges 2 (To Serve)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken

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