Cream Of Chicken Soup
|Chicken stock||3 Cup (48 tbs)|
|Cooked chicken||1⁄2 Cup (8 tbs), finely chopped|
|Black pepper||1 , freshly ground|
|Heavy cream||1⁄2 Cup (8 tbs)|
1 Melt the butter in a large pan. Stir in the flour to make a roux and cook for about 1 minute without coloring. Then take the pan off the heat and gradually blend in the chicken stock, stirring all the time to make a smooth sauce. Return the pan to the heat and bring to a boil
2 Reduce the heat, then add the cooked chicken, salt and pepper and cook for 2 minutes.
3 Blend the egg yolk and cream together in a bowl. Stir in a little of the hot soup, then return to the pan and reheat gently, stirring all the time, until thickened. Do not allow the soup to boil after the egg yolk is added. Serve at once.