Cream of Chicken Soup
|Chicken stock||1 1⁄4 Liter|
|Plain flour||4 Tablespoon|
|Milk/1/2 milk and 1/2 cream||625 Milliliter, scalded|
|Celery stalks||1 Small, finely chopped|
|Tabasco sauce||3 Drop|
Prepare chicken stock and cut chicken breast into 5 mm (1/4-inch) pieces.
Melt butter in a large heavy saucepan, stir in flour, cook for about 1 minute, then add 625 ml (1 pint) chicken stock.
Stir continuously over a moderate heat until boiling.
Add remaining stock, scalded milk, chicken breast, celery, tabasco sauce, salt and pepper to taste and bring to the boil.
Reduce heat and simmer, covered, for 5 minutes.
Beat egg yolks well with a fork and put into a heated tureen.
Pour soup very slowly,over egg yolks, stirring all the time with a wooden spoon.