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.
Serving size: Complete recipe
Calories 1763 Calories from Fat 844
% Daily Value*
Total Fat 95 g146.1%
Saturated Fat 50.2 g250.8%
Trans Fat 0 g
Cholesterol 698.9 mg233%
Sodium 2580.9 mg107.5%
Total Carbohydrates 127 g42.3%
Dietary Fiber 1.7 g7%
Sugars 53.2 g
Protein 100 g200.7%
Vitamin A 54.4% Vitamin C 8.5%
Calcium 82.9% Iron 28.5%
*Based on a 2000 Calorie diet