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Cream Of Chicken Soup

chef.tim.lee's picture
Ingredients
  Cooked chicken carcass 1 (With Giblets, If Available)
  Water 3 3⁄4 Pint
  Onions 2 , halved
  Carrots 2
  Bouquet garni 1
  Flour 1⁄4 Cup (4 tbs)
  Light cream/Heavy cream 1 1⁄4 Cup (20 tbs)
  Egg yolks 2
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) Take a large saucepan and pour water.
2) Add carcass, giblets, seasoning, bouquet garni, carrots, and onion.
3) Allow to boil, cover, and simmer for at least 2 hours.
3) Sieve and discard carcass and flavourings.
4) Mix chicken or meat pieces to the stock and cook until meat is tender.
5) Blend flour in little bit of stock and add to the remaining stock.
6) Stir and boil until the soup thickens a bit.
7) Blend cream and egg yolks and beat in the soup.

SERVING
8) Sprinkle pepper and serve hot in a soup bowl.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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