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Cream Of Chicken Soup

Ingredients
  Chicken stock 1 1⁄4 Liter
  Chicken breast 1
  Butter 60 Gram
  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
  Egg yolks 2
  Salt To Taste
  Pepper To Taste
Directions

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.
Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy

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