 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
from The Complete Book of Soups and Stews by Bernard Clayton, Jr. Ingredients:
3/4 cup butter, room temperature |
3/4 cup flour |
2 cups light cream, warmed or 2 cups half-and-half |
6 cups chicken stock, heated |
1 1/2 cups cooked chicken breasts, finely chopped |
1 teaspoon salt, if desired to taste |
1/8 teaspoon black pepper, to taste |
1 cup fresh parsley, snipped |
Directions:
1. Blend together the butter and flour in a medium (3 qt) saucepan. Add warmed cream and stir until smooth. The soup will begin to thicken as it is heated.
2. Stir in 2 cups of the hot stock. Over low heat, stir and cook until heated and blended, about 4 minutes.
3. Add the remaining 4 cups of stock and the chopped chicken. Season to taste with salt and pepper.
4. Heat to serving temperature- steaming, but not boiling lest the cream break into unattractive particles. Watch the pot closely to keep from coming to a boil.
5. Serve in heated tureen and leadle into heated bowls. Garnish with snippets of parsley.
|
|