Everyday Cream Of Chicken Soup
|Butter||1 Teaspoon (5 Milliliter)|
|Coarsely chopped onion||175 Milliliter (3/4 Cup)|
|Leeks||175 Milliliter, sliced (3/4 Cup)|
|Sliced celery||175 Milliliter (3/4 Cup)|
|Sliced carrots||125 Milliliter (1/2 Cup)|
|Chicken stock||1 1⁄2 Liter, skimmed of fat (6 Cups)|
|Potatoes||250 Milliliter (1 Cup)|
|Cornstarch||15 Milliliter (1 Tablespoon)|
|Chopped hazelnuts/Walnuts||25 Milliliter (2 Tablespoon)|
|15% cream||125 Milliliter (1/2 Cup)|
Preheat the oven to 350°F (180°C).
On a cutting board, cut the bread into cubes.
Place them on a cookie sheet and grill in the oven for 10 to 15 minutes; set aside.
In a large pan, melt the butter and saute the onions, leek, celery and carrots.
Add the chicken stock, potatoes and herbs.
Let simmer, covered, for 20 minutes over low heat; season.
With a food processor or an electric mixer, puree the mixture and pour back in the pan.
Thicken with cornstarch and add the grapes and nuts.
When serving, add the cream and garnish with croutons.