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Everyday Cream Of Chicken Soup

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Ingredients
  Bread slices 2
  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)
  Bay leaf 1
  Thyme sprig 1
  Parsley sprigs 1
  Cornstarch 15 Milliliter (1 Tablespoon)
  Green grapes 20
  Chopped hazelnuts/Walnuts 25 Milliliter (2 Tablespoon)
  15% cream 125 Milliliter (1/2 Cup)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes

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